Grilled lamb chops with roasted root vegetables and potatoes

• 4-6 lamb rib chops
• 2 large Yukon Gold potatoes, sliced into thick rounds
• 240 ml cauliflower florets
• 2 medium carrots, sliced diagonally
• 1 small zucchini, sliced
• 45 ml olive oil
• 2 cloves garlic, minced
• 5 ml dried rosemary
• 5 ml dried thyme
• Salt and freshly ground black pepper to taste
• Edible pansy for garnish (optional)

1. Preheat your oven to 400°F (200°C). Toss the potato rounds, carrots, and cauliflower with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and golden.
2. In the last 10 minutes of roasting, add the zucchini to the baking sheet.
3. While the vegetables roast, pat the lamb chops dry. Rub them with the remaining olive oil, minced garlic, rosemary, thyme, salt, and pepper.
4. Heat a heavy skillet or grill pan over medium-high heat. Sear the lamb chops until they reach at least 145°F (63°C).
5. Let the lamb rest for at least 3 minutes before serving.

Plate the roasted vegetables and potatoes first, then stack the lamb chops on top. Garnish with a fresh edible flower or a sprig of rosemary. Serve with a side of mint jelly or a red wine reduction.