Preheat the broiler.

Rub both sides of the lamb chops with rosemary, salt, and pepper.

Place the lamb on a broiler pan and broil for 4 minutes per side for medium-rare.

In a small bowl, whisk together lemon juice, olive oil, and Dijon mustard.

Stir in the red bell pepper, mint, and scallion to create the sauce.

Serve the warm lamb chops with the sauce spooned over the top.

In a large skillet, add just enough water to cover the bottom.

Add salt and bring to a simmer.

Add the zucchini.

Cook, covered, until tender (3-4 minutes).

Drain the zucchini in a colander and transfer to a medium bowl.

Drizzle the zucchini with olive oil.

Sprinkle with scallions and season with salt and pepper; toss to combine.