The warm spring and summer months starts up the grilling. The other day I wanted to grill something on my new grill and started going through the fridge. The loin lamb chops that were on the meat shelf screamed out loud “Grill Me!”

I then started going through the vegetable drawer trying to find something else I could cook up with the lamb at the same time and came across the parsnips. I prepared all of this ahead of time and so can you.

Parsnips:

• 3-4 pounds of parsnips cut in half lengthwise.
• 1/4 cup extra virgin olive oil.
• 1 teaspoon of smoked paprika.
• About a tablespoon lightly chopped sage.
• Salt and Pepper.

Place the parsnips in a large pot and cover with cold water. Bring to a boil for about 5-6 minutes until almost done. Cool.

Mix the rest of the ingredients (salt and pepper to taste) and toss with the parsnips in a suitable container. Refrigerate.

Lamb Chops:

• 10 loin lamb chops.
• 1 long sprig of rosemary.
• 3 cloves of garlic, minced.
• 1/4 cup of olive oil.
• The juice of one lemon.
• Salt and pepper to taste.

Strip the leaves from the rosemary and lightly chop. Combine with the rest of the ingredients and pour over the lamb chops in a suitable container and refrigerate.

Let the chops and parsnips marinate for at least an hour and up to 24 hours.

Preheat your grill on high and cook the parsnips and lamb chops together, placing the parsnips on the grill first. Depending on the thickness of the chops, turn about 2-4 minutes on one side and cook the same on the other. The same applies to the parsnips. Chops should be medium rare and the parsnips should be tender with grill marks.