Hey people :3
 Ghosty writing again.
Summer time, grilling time. But not the classic "Bratwurst & store bought, prepackaged, already marinated pork steak", like it is common in Germany, but something more tasty.
And those marinated steaks are horrible, believe me ^.^'
So let's go for a different meat instead and our own herbal marinade.

Lamb chops with a side of grilled, lukewarm Zucchini salad

Ingredients (for one person):
Lamb chops (as much as you need ;)
1 zucchini (I had one yellow variety called "Sunburst". Looks interesting :3 )
1 onion or 2 green onions
2 garlic cloves
Fresh herbs. Lots of them, really :3 I used: Rosemary, thyme, sage, oregano, parsley, basil, fennel greens, Dill
Olive oil
Optional: Neutral vegetable oil
White balsamic vinegar
Sugar
Salt
Pepper
Hot mustard

Preparation:
Save a little bit of the fresh herbs for the second day. Cut half of the onion / green onion.
Chop the herbs and garlic finely and pour in olive oil.
Again, safe a part of the mixture for the second day as well.
Wash you lamb chops, dry them off with a paper towel, then place them into a small bowl or, even better, an airtight container. Douse the meat with the oil, herbs and garlic mixture and add the chopped onion as well. If it's not enough, add some more oil (you can use a neutral vegetable oil for that step), mix everything well and marinade the lamb in the refrigerator overnight. Or at least a couple of hours.

On the next day, wash your zucchini and cut it into thin slices and mix with just a little of the herbed oil you prepared yesterday.

Now prepare your vinaigrette.
Chop up the remaining onion and some more herbs, especially basil, parsley and dill. But you can add a little of the other herbs as well.
Take 1 part white balsamic vinegar, add sugar, freshly ground pepper and a pinch of salt and whisk until the sugar has dissolved. Add a bit of hot mustard, then pour in about 2-3 parts of olive oil and continue to whisk until it forms a thick emulsion. The mustard helps to emulsify the vinaigrette.
Add fresh herbs and onion, season to your taste and you are set. The vinaigrette should be just a little thicker than what you probably put into your salad.

Fire up your grill.
Grill the zucchini slices until grill marks form and they start to get a lil soft (not too much, tho).
When the zucchini is almost done, take your meat out of the marinade, tap it a little with some paper towels and grill it until it's done.
It should be just retain a light shade of pink, lamb tastes best that way. But of course, if you don't like it, just make it well done.
While the meat is grilling, take the finished and hot zucchini slices, put them into a bowl and mix them with your vinaigrette, then let them cool down a little before serving.
Take the meat off the grill, add just a bit of salt (I'm a fan of salting my meat after it's grilled), cover it with some aluminum foil and let it rest for just a few minutes. That will ensure that the lamb chops will be juicy and tender.
Serve your lamb with the salad and some roasted bread. Sprinkle some roughly cut basil leaves over your salad.
Enjoy ^_^