This salsa is full of perky summer flavours. Want to make it ahead? It'll keep in the fridge for a couple of days, but bring it to room temp before serving it.
12- 18 lamb chops, depending on size
2 garlic cloves, thinly sliced
FOR THE SALSA
290 g jar roasted red capsicum
1 garlic clove, roughly chopped
1 red chilli, roughly chopped
generous handful mint
1 tbsp lemon juice
3 tbsp olive oil
- 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.
- For the salsa, put the capsicum 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.
- Grill or barbecue the chops for 5-7 mins each side until brown, then serve on a platter with the salsa (stir before serving).