The BBC Good Food logo
Lamb chops with red pepper & mint salsa

Lamb chops with red pepper & mint salsa

By
A star rating of 5 out of 5.1 ratingRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
HighlightNutrientUnit
kcal473
fat35g
saturates16g
carbs2g
sugars1g
fibre1g
protein37g
low insalt0.66g
Advertisement

Ingredients

For the salsa

Method

  • STEP 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.

  • STEP 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.

  • STEP 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).

Goes well with

Recipe from Good Food magazine, June 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content