LAMB CHOPS WITH RED PEPPER & MINT SALSA

Lamb chops with red pepper & mint salsa image

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

Provided by Mary Cadogan

Categories Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 9

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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

Steps:

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).

Nutrition Facts : Calories 473 calories, Fat 35 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.66 milligram of sodium