Name: Lamb chops with red pepper & mint salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 12-18 lamb chops depending on size; 2 garlic cloves thinly sliced; rosemary sprigs; 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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Lamb chops with red pepper & mint salsa

Lamb chops with red pepper & mint salsa

Mary Cadogan

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Serves 6

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 5 out of 5.1 ratingRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal473
fat35g
saturates16g
carbs2g
sugars1g
fibre1g
protein37g
salt0.66g

low

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).

Recipe from Good Food magazine, June 2011

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