You can't go wrong serving this for your family or for a big crowd. Count on 2 chops per person, served with greens and beets. Cooked baby potatoes can be substituted for the beets.
Cut your lamb chops in individual servings. Place in a bowl or plastic bag to marinate. Add the marinate and refrigerate for 1-2 hours.
Heat up the grill and remove the chops from the marinade and grill the chops for 3-4 minutes on both sides. Time may vary according to the size of the chops.
Add 2-3 halved lemons to the grill and cook until browned.
Remove the chops and keep warm until vegetables are ready.
While the chops are grilling, cook your beets. If pre-cooked just add your seasonings. If using fresh beets you can roast them in an oven of 400 degrees for 30-40 minutes. Just wrap them in foil individually and let them roast. Test with a knife and pierce checking for softness. Remove, cool and peel. Dress with olive oil salt, pepper, minced garlic and red wine vinegar.
Wash the greens with cold water. Bring a large pot of water to a boil. Add water to the 1/2 way mark. Add the greens and cook until tender, 5-8 minutes. Drain and dress with olive oil, salt and pepper and juice of one-two lemons.
Once everything is ready, plate your greens and beets and add the chops around the platter. Drizzle with lemon juice and olive oil and serve.