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Lamb Chops with Pepper Tomato Salsa
3 tablespoons vegetable oil
1 large onion, chopped
2 red bell peppers, finely chopped
2 cloves garlic, chopped
1 jalapeno chile, seeds and ribs removed
1 1/2 pounds ripe tomatoes, peeled and seeded, chopped
salt and freshly ground pepper to taste
8 lamb rib chops, 1 1/2 inch thick
In a deep skillet over low heat, heat 2 tablespoons of the oil. Add onion, cook, stirring often, until soft but not browned (about 5 minutes). Add bell peppers, garlic, and jalapeno chile and cook, stirring often, until
peppers soften, about 5 minutes. Add tomatoes and a pinch of salt and raise heat to medium. Cook, uncovered, stirring often, until mixture is thick, about 30 minutes.
Taste and add more salt, if needed. The sauce can be refrigerated, covered, for about 4 days, or frozen.
Prepare a charcoal fire or preheat broiler with rack about 3 inches
from heat source.
Trim excess fat from chops, brush both sides with the remaining tablespoon of oil, and sprinkle them with salt and pepper. Put chops on hot grill or on broiler pan and grill or broil until done (about 6 minutes per side for medium-rare).
To check for doneness, press meat with your
finger; rare lamb does not resist; medium-rare lamb resists slightly;
well-done lamb is firm.
Meanwhile, reheat sauce in a saucepan over medium heat. Transfer chops to platter. Serve sauce separately.
Serves 8.
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Lamb Chops with Pepper-Tomato Salsa
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Category: Recipes
Prep Time: Cook Time: Total Time:
Lamb Chops with Pepper Tomato Salsa
3 tablespoons vegetable oil
1 large onion, chopped
2 red bell peppers, finely chopped
2 cloves garlic, chopped
1 jalapeno chile, seeds and ribs removed
1 1/2 pounds ripe tomatoes, peeled and seeded, chopped
salt and freshly ground pepper to taste
8 lamb rib chops, 1 1/2 inch thick
In a deep skillet over low heat, heat 2 tablespoons of the oil. Add onion, cook, stirring often, until soft but not browned (about 5 minutes). Add bell peppers, garlic, and jalapeno chile and cook, stirring often, until
peppers soften, about 5 minutes. Add tomatoes and a pinch of salt and raise heat to medium. Cook, uncovered, stirring often, until mixture is thick, about 30 minutes.
Taste and add more salt, if needed. The sauce can be refrigerated, covered, for about 4 days, or frozen.
Prepare a charcoal fire or preheat broiler with rack about 3 inches
from heat source.
Trim excess fat from chops, brush both sides with the remaining tablespoon of oil, and sprinkle them with salt and pepper. Put chops on hot grill or on broiler pan and grill or broil until done (about 6 minutes per side for medium-rare).
To check for doneness, press meat with your
finger; rare lamb does not resist; medium-rare lamb resists slightly;
well-done lamb is firm.
Meanwhile, reheat sauce in a saucepan over medium heat. Transfer chops to platter. Serve sauce separately.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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