Lamb chops with red pepper & mint salsa

Lamb chops with red pepper & mint salsa

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(1 ratings)

Prep: 15 mins Cook: 15 mins


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: per serving

  • kcal473
  • fat35g
  • saturates16g
  • carbs2g
  • sugars1g
  • fibre1g
  • protein37g
  • salt0.66g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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).

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Comments, questions and tips

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2nd Jun, 2011
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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