Couscous with pine nuts, coriander & raisins
Try this superhealthy accompaniment alongside lamb chops for a tasty meal to serve a crowd
Lamb chops with red pepper & mint salsa
Serves 6
Easy
Prep:
Cook:
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
Skip to ingredients
- 12-18 lamb chopsdepending on size
- 2 garlic clovesthinly sliced
- rosemarysprigs
For the salsa
- 290g jar roasted red peppers
- 1 garlic cloveroughly chopped
- 1 red chilliroughly chopped
- generous handful mint
- 1 tbsp lemon juice
- 3 tbsp olive oil
Nutrition: per serving
- kcal473
- fat35g
- saturates16g
- carbs2g
- sugars1g
- fibre1g
- protein37g
- salt0.66glow
Method
step 1
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.
step 2
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.
step 3
Grill or barbecue the chops for 5-7 mins each side until brown, then serve on a platter with the salsa (stir before serving).
