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
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
Instructions
1Season 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.
2For 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.
3Grill or barbecue the chops for 5-7 mins each side until brown, then serve on a platter with the salsa (stir before serving).
