Prepare the marinade for the lamb chops: Mix all the marinade ingredients listed above. Divide the marinade into two portions: use the first portion to coat the lamb chops and let them sit for a while to absorb the flavors. Use the second portion to marinate the vegetables.

While the lamb is marinating, cut the bell peppers (yellow, red, and green) into thick julienne strips. Cut the onions into quarters or thick rings. Mix all the vegetables with the marinade, toss well, then grill them on a grill pan or place them in an oiled baking dish and roast in the oven at 340°F (170°C) for 10 minutes until golden.

Remove the lamb chops from the marinade. Sear them on a grill or grill pan until browned on the outside, then transfer to a greased baking dish and bake in the oven at 355°F (180°C) for 30 minutes until fully cooked inside.

Take the remaining marinade from the lamb and vegetables, bring it to a boil on the stove, and thicken it with a little cornstarch to make a sauce for serving.

To serve, arrange the grilled vegetables on a platter, then stack the lamb chops on top in a pyramid shape. Pour the sauce over the lamb as shown in the photo, and garnish with any available vegetables. Enjoy! Let me know what you think. Thank you, Chef Najm.