Lamb chops with red pepper & mint salsa
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
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 15 mins
- 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.
- 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.
- Grill or barbecue the chops for 5-7 mins each side until brown, then serve on a platter with the salsa (stir before serving).
PER SERVING
473 kcalories, protein 37g, carbohydrate 2g, fat 35 g, saturated fat 16g, fibre 1g, sugar 1g, salt 0.66 g
Recipe from Good Food magazine, June 2011.
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http://www.bbcgoodfood.com/recipes/1368634/
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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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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 15 mins
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
PER SERVING
473 kcalories, protein 37g, carbohydrate 2g, fat 35 g, saturated fat 16g, fibre 1g, sugar 1g, salt 0.66 g
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02 June 2011
Krissy rated and commented on this recipe
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