Lamb Chops With Red Pepper Mint Salsa Recipes

LAMB CHOPS WITH PISTACHIO SALSA VERDE

Steps:

• Make the Pistachio Salsa Verde:
• Pulse shallots, garlic, parsley, mint, pistachios, lemon juice, capers, red pepper flakes, and salt in a food processor until coarsely chopped. Scrape into a medium bowl and stir in oil.
• Cook the lamb chops:
• Season lamb chops with salt and pepper; allow to come to room temperature.
• Prepare a grill or grill pan for medium-high heat. Grill chops, working in batches if needed, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, 2-3 minutes per side. Serve with Pistachio Salsa Verde.
• Do Ahead
• Pistachio Salsa Verde can be stored and chilled in an airtight container for up to 3 days.

GRILLED LAMB SHOULDER CHOPS WITH FRESH MINT SAUCE

Steps:

• Season both sides of the lamb chops with black pepper and place in a seal able plastic bag. Toss in the crushed garlic, rosemary and pomegranate juice in the bag and seal. Place in refrigerator for about 1 hour.
• While the chops marinate, prepare the mint sauce. Place the marmalade in a small saucepan, add the vinegar, water and crushed red pepper flakes. Bring to a boil, remove from heat and strain through a mesh strainer discarding the orange peel.
• Allow the sauce to cool completely before cutting the mint leaves chiffonade and stirring into the cooled sauce.
• About 30 to 40 minutes prior to grilling the chops, remove from refrigerator and allow to stand at room temperature. Preheat grill to medium high heat, remove chops from marinade, season with salt and place of grill. Cook 4 to 5 minutes per side. Allow to rest for 10 minutes before serving.
• Top each chop with sauce and serve with roasted potatoes or rice for a delicious meal.

LAMB WITH MINT SALSA

Steps:

• In a small bowl, combine the oil, garlic and seasonings. Rub over lamb. Place in a roasting pan; cover and refrigerate for 1 hour. In a bowl, combine the salsa ingredients; cover and refrigerate until serving., Bake lamb, uncovered, at 425° until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 20-30 minutes. Cover loosely with foil and let stand for 5-10 minutes before slicing. Serve with mint salsa.

LAMB CHOPS WITH PINEAPPLE SALSA

Steps:

• Prepare and heat barbecue.
• Trim chops of excess fat and sinew.
• Brush chops with oil and season with pepper.
• Salsa--------.
• Peel onion and chop finely.
• Slit open chilli, scrape out seeds, chop finely.
• Combine pineapple, onion and chilli in medium bowl; mix lightly.
• Add vinegar, sugar, salt, pepper and mint; mix well.
• Place chops on lightly greased barbecue grill.
• Cook 4-5 minutes each side, turning once, cook until just tender.
• Serve with the salsa.

LAMB CHOPS WITH RED PEPPER & MINT SALSA

Steps:

• 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 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.
• Grill or barbecue the chops for 5-7 mins each side until brown, then serve on a platter with the salsa (stir before serving).

LAMB CHOPS WITH OLIVE SALSA

Steps:

• Preheat broiler.
• On a plate, stir together oregano, 1 tablespoon lemon juice and 1 teaspoon oil. Dip both sides of lamb chops in mixture to coat and put on rack of a broiling pan, seasoning both sides of chops with salt and pepper.
• In a bowl, stir together olives, tomato, onion, parsley, zest, remaining teaspoon lemon juice, remaining teaspoon oil and salt and pepper to taste.
• Broil lamb chops 2 inches from heat 4 to 5 minutes on each side for medium-rare meat.
• Spoon olive salsa over lamb chops.
• In a saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 8 to 10 minutes. In a colander, rinse potatoes under cold water to stop cooking and drain well.
• In a bowl, stir together yogurt, garlic paste, and mint. Add cucumbers and potatoes to yogurt mixture with salt and pepper to taste and toss well.