Lamb Chops with Roasted Salsa

Lamb Chops with Roasted Salsa Recipe
Photo: Annabelle Breakey; Styling: Karen Shinto
"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

Prep and Cook Time: 30 minutes.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 578
Caloriesfromfat 78 %
Protein 23 g
Fat 50 g
Satfat 15 g
Carbohydrate 8.4 g
Fiber 2.1 g
Sodium 521 mg
Cholesterol 99 mg

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

Christina Savinos, Athens, Greece,

August 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note