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 6Preparation and cooking time Prep 15 minutes Cook 15 minutes Ingredients12-18 lamb chops , depending on size 2 garlic cloves , thinly sliced rosemary sprigs FOR THE SALSA290g 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
