Pre-heat your grill. Ideally we want to get the grill temperature above 400 degrees before putting the lamb loin chops on so it doesn’t hurt to give it a nice long time to warm up!

While your grill is heating, remove the lamb loin chops from the refrigerator, and combine the garlic, lemon zest, Dijon mustard, salt and pepper, oil, and water in a bowl. Whisk to combine.

Place the lamb loin chops on a plate or in a glass dish. Use 2/3 of the lemon garlic mixture as your lamb marinade, reserving the final 1/3 for the romaine.

Rub both sides of all of your lamb loin chops with the 2/3 of the marinade, and let them sit for 30 minutes to an hour on the counter to marinate. Remember, to keep the other 1/3 of the marinade for the romaine lettuce.

Cut your heads of romaine lettuce in half length wise and brush each half (on the cut side) with the remaining 1/3 of your marinade.

Next, rub 1 Tbsp of softened butter on the ears of corn.

Once your grill is heated, add all of your food to the grill and close the lid. (Make sure to place the cut heads of romaine cut side down on the grill grates.) Let the food cook for 5-6 minutes.

After 5-6 minutes, carefully open the grill, and flip your lamb loin chops, flip your ears of corn, and remove the heads of romaine from the grill. You can place the romaine heads on a platter next to the grill while you wait for the corn and lamb loin chops to finish cooking.

Return the lid to the grill, and let the lamb loin chops and corn cook for an additional 5 minutes.

Using your meat thermometer, check your lamb loin chops to ensure they have reached 135 degrees F. Once they have, remove them along with your corn from the grill. DO NOT CUT INTO THE LAMB CHOPS JUST YET! Let me them rest for 5-10 minutes before cutting in.

Serve everything together and enjoy!