Grilled Lamb Shoulder with Roasted Carrots

I wanted to make lamb chops, but I couldn't get enough so I ended up buying lamb arm shoulder chops. They are supposed to be a flavorful and cheaper cut compared to a regular loin chop. I marinated them and then Blake grilled them. We ate it with some roasted carrots and the leftover cauliflower.

Lamb Marinade:
salt, pepper, rosemary, thyme, and a splash of balsamic vinegar. Marinade lamb for as long as possible, but remove from the refrigerator for the last 30 minutes.

Carrots:
Split lengthwise. Season with olive oil, salt, pepper, and italian seasoning. Roast at 400 for about 30 minutes.