Lamb chops with red pepper & mint salsa

Lamb chops with red pepper & mint salsa

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 6

This summery salsa can be made a couple of days ahead and kept in the fridge. Grill the chops in the oven or on the bbq

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
473
protein
37g
carbs
2g
fat
35g
saturates
16g
fibre
1g
sugar
1g
salt
0.66g

Ingredients

  • 12-18 lamb chops, depending on size
  • 2 garlic cloves, thinly sliced
  • rosemary sprigs

For the salsa

  • 290g jar roasted red peppers
  • 1 garlic clove, roughly chopped
  • 1 red chilli, roughly chopped
  • generous handful mint
  • 1 tbsp lemon juice
  • 3 tbsp olive oil

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Method

  1. Season the chops all over with salt and pepper. Make a slit between the bone and meat in each chop, then push a sliver of garlic and small sprig of rosemary into each.
  2. For the salsa, put the peppers in a mini chopper or food processor with the garlic, chilli, mint and lemon. Blitz until finely chopped, but not puréed. Add the oil and blitz briefly to mix. Tip into a bowl and leave at room temperature until serving time.
  3. Grill or barbecue the chops for 5-7 mins each side until brown, then serve on a platter with the salsa (stir before serving).

Recipe from Good Food magazine, June 2011

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Comments

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krissyb's picture
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This is really really lovely! I added an extra garlic clove to the salsa. I served it with green salad, jacket potato & a glass of pimms!

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