Lamb Chops and Roasted Salsa

2 garlic cloves, chopped
3 tablespoons chopped mint leaves
Finely shredded lemon zest from 1½ lemons
¼ cup olive oil
2 teaspoons kosher salt, divided
2 teaspoons black pepper, divided
8 lamb chops
1 ripe tomato
1 small, halved red onion
1 red bell pepper, seeded and quartered
1 green bell pepper, seeded and quartered
¼ cup olive oil
¼ cup chopped flat-leaf parsley
2 tablespoons fresh lemon juice

Prepare a charcoal or gas grill for high heat (450° to 500°; you can hold your hand 5 inches above cooking grate only 2 to 4 seconds) or prepare a grill pan. In a large resealable plastic bag, combine garlic cloves, mint leaves, lemon zest, olive oil, 1 teaspoon kosher salt and 1 teaspoon black pepper. Add 8 lamb chops and mix to coat.

Grill tomato, onion, red and green bell peppers, turning twice until soft and blackened, 6 minutes. Grill chops (keep marinade on meat), turning once; 5 minutes total for medium-rare.

Chop vegetables, mix with olive oil and flat-leaf parsley, fresh lemon juice, and 1 teaspoon kosher salt and 1 teaspoon black pepper. Spoon over lamb.

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