Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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).