Smoky Lemongrass Lamb Chops with Grilled Vegetable Medley

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender lamb chops marinated in lemongrass and garlic, grilled to perfection and served with a vibrant mix of charred zucchini, bell peppers, and caramelized onions. This Australian-inspired grilling recipe, ready in about 45 minutes, pairs lamb chops, fresh lemongrass stalks, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Australian cuisine 320 cal/serving

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Ingredients

4 (6-ounce each) lamb chops
2 (sliced finely, 1 tbsp grated) fresh lemongrass stalks
4 (minced) garlic cloves
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 (halved lengthwise) zucchini
2 (sliced into 1/2-inch strips) bell peppers
1 (sliced thinly) red onion

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Instructions

Step 1: In a bowl, combine 2 tbsp olive oil, 1 tbsp grated lemongrass, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 4 lamb chops, turning to coat. Let marinate at room temperature for 30 minutes.
Step 2: Preheat a grill to medium-high heat (400°F). Brush the grill grates with oil. Place the lamb chops on the grill and cook for 4-5 minutes per side, until medium-rare (internal temperature 135°F). Transfer to a plate and let rest for 5 minutes.
Step 3: In a large bowl, toss zucchini, bell peppers, and red onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread the vegetables on a baking sheet and roast for 15-18 minutes, until charred and tender. Serve the lamb chops with the grilled vegetables.