- 12-18 lamb chops, depending on size
- 2 garlic cloves, thinly sliced
- rosemary sprigs
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
For the salsa
- 290g jar roasted red peppers
- 1 garlic clove, roughly chopped
- 1 red chilli, roughly chopped
- generous handful mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 1 tbsp lemon juice
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
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).