It’s prime time to fire your grill and continue charring summer favorites like corn and green beans. Joe Carroll has paired lamb chops with a cool mint-yogurt sauce that softens the smokey flavor of meat. And along the way we discovered one of our favorite ways to eat corn on the cob: dusted with tangy za’atar. Cook, relax, and enjoy!

What you’ll need: 4 bone-in loin lamb chops
2 sprigs mint
1 lemon
1 garlic clove
7 oz Greek yogurt
6 ounces green beans
2 ears corn
½ teaspoon za’atar
coarse salt
Freshly ground black pepper
Olive oil

Equipment: rimmed baking sheet
grill, grill pan or skillet

Recipe steps:

1. Set up grill
   Season lamb chops all over with salt and pepper. Cover meat and set aside, at room temperature. Preheat grill, grill pan, or skillet.

2. Make yogurt sauce
   Pick mint leaves from stems. Reserve several leaves for garnish and thinly slice remaining leaves: place in a medium bowl. Halve lemon and squeeze half into bowl with mint (cut remaining half of lemon into wedges). Finely grate garlic into bowl, add yogurt and stir to combine; season with salt.

3. Prepare green beans
   Bring a medium saucepan of water to a boil and add 1 tablespoon salt. Trim stem ends from green beans. Cook beans in salted water until crisp-tender, about 1 minute. Drain and rinse under cold water to cool. Drain well and transfer to a bowl. Toss with 1 teaspoon olive oil and season with salt and pepper.

4. Grill lamb chops
   Grill lamb chops over medium heat until lightly charred all over, turning chops up on their ends to brown fat about 10–12 minutes total for medium-rare. Remove chops from heat and set aside to rest, 5 minutes. Season resting lamb chops with a pinch salt.

5. Prepare corn and grill vegetables
   Grill green beans, turning occasionally, until charred in spots, about 2 minutes. Shuck corn and rub with 1 teaspoon olive oil and a pinch salt. Grill, turning often, until charred all over, about 5 minutes.

6. Plate and serve
   Spread some of yogurt sauce on a platter and top with lamb chops, mint leaves and lemon wedges. Sprinkle corn with za’atar and serve alongside lamb, green beans, and remaining sauce. Enjoy!