Recipes: 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

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

  

  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).

  PER SERVING

  473 kcalories, protein 37g, carbohydrate 2g, fat 35 g, saturated fat 16g, fibre 1g, sugar 1g, salt 0,66 g