Lamb Chops With Red Pepper & Mint Salsa

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

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  473

• Protein

  37g

• Carbs

  2g

• Fat

  35g

• Saturates

  16g

• Fibre

  1g

• Sugar

  1g

• Salt

  0.66g

Ingredients

• 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

Directions

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).

Categories: Barbecue, Meat