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

Serves 6
Preparation and cooking time

Prep 15 minutes
Cook 15 minutes

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

Method

Season the chops all over with salt and pepper. Make a slit between the bone and meat in each chop, and 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 minutes 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

Ends