Bbq lamb chops w/ root veg boulangère

Ingredients

• 2 racks of grass-fed lamb
• 1/4 tsp salt – use to season before grilling
• 1/4 tsp pepper – use to season before grilling
• 1/4 cup fresh thyme
• 1/4 cup fresh parsley
• 2 garlic cloves – minced
• 1 lemon – zested
• 3 tbsp olive oil
• 2 Rutabegas -peeled, 1/4″ slices
• 2 turnips – peeled, 1/4′ slices
• 1 white onion – thinly sliced
• 3 cups vegetable broth
• 1 bouquet garni
• 2 tbsp olive oil

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Preparation

• Mix all marinade ingredients together and toss lamb chops in marinade for at least 2 hours up to 6 hours, refrigerated. Remove chops from fridge 1 hour before grilling to let return to room temp. Preheat grill on medium for 5 minutes. Season chops with S&P. Sear for 3-4 minutes on each side for medium rare. Remove from grill and let rest for 3 minutes before serving.
• Preheat saute pan on medium-low heat for 1 minute. Add 2 tbsp olive oil and saute onions for 15-20 minutes until they begin to soften and caramelize. Keep stirring once they begin to brown, scraping all the caramelized bits off the bottom of the pan.
• Meanwhile as onions are sauteing, add all ingredients into large deep pan and simmer to begin cooking process. Cook for 15 minutes or until veg begin to soften. Once ready, using a slotted spoon, gently place the veggies in a casserole dish. Lay the onions on top and pour 2 cups broth over to help finish cooking. Place in oven for 15 minutes to finish cooking.