4 trimmed shoulder lamb chops
1 tablespoon dried rosemary
3 tablespoons fresh lemon juice
2 tablespoons olive oil, divided
2 teaspoons Dijon mustard
1/3 cup finely chopped red bell pepper
1/2 cup chopped fresh mint
2 scallions, thinly sliced
3 medium zucchini, cut diagonally into 1/4-inch rounds
Heat the grill to medium high. Rub both sided of the lamb chops with 3/4 teaspoon each dried rosemary and coarse salt and 1/4 teaspoon ground pepper. Clean and oil hot grill. Grill chops, turning once, about 4 minutes per side for medium-rare.
Meanwhile, in a large skillet with just enough water to cover the bottom (about 1/4 cup), add 1/4 teaspoon salt; bring to a simmer. Add the zucchini. Cook, covered, until tender, 3 to 4 minutes. Drain and transfer to a bowl. Drizzle with 1 tablespoon olive oil and sprinkle with 2 tablespoons scallions. Season with salt and pepper and toss to combine.
In a small bowl, whisk together the lemon juice, remaining tablespoon olive oil, and Dijon mustard. Stir in the bell pepper, mint and remaining scallion. Serve the lamb chops warm with relish spooned over the top.