Lamb Chops with Roasted Salsa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This is my rendition of how a platter of lamb would be served in many Mediterranean countries with, say, a change of herbs and accompaniments. -Christina Savinos, Athens, Greece Ingredients:
2 garlic cloves, chopped |
3 tablespoons chopped mint leaves |
finely shredded zest of 1 1/2 lemons |
1/2 cup olive oil, divided |
2 teaspoons kosher salt, divided |
2 teaspoons freshly ground black pepper, divided |
8 lamb rib chops (about 1 3/4 lbs. total) |
1 ripe tomato |
1 small red onion, peeled and halved |
2 bell peppers, seeded and quartered |
1/4 cup chopped flat-leaf parsley |
2 tablespoons fresh lemon juice |
Directions:
1. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a large resealable plastic bag, combine garlic, mint, lemon zest, 1/4 cup olive oil, and 1 tsp. each salt and pepper. Add lamb chops and mix to coat.
2. Grill tomato, onion, and bell peppers, turning twice, until soft and blackened, 6 minutes. Remove from heat. Remove chops from bag, keeping marinade on meat. Grill chops, turning once, until done the way you like, 5 minutes total for medium-rare (cut to test).
3. Chop vegetables and mix with remaining 1/4 cup olive oil, the parsley, lemon juice, and remaining 1 tsp. each salt and pepper. Serve with lamb.
4. Note: Nutritional analysis is per serving.
|
|