Lamb chops with roasted salsa

Lamb chops with roasted salsa

Photograph by Annabelle Breakey

SERVES 4
TIME About 45 minutes

Ingredients 1 1/2 lemons
2 garlic cloves, chopped
3 tbsp. chopped fresh mint leaves
1/2 cup olive oil, divided
2 tsp. each kosher salt and pepper, divided
8 lamb rib chops
1 medium ripe tomato, cored
1 small red onion, peeled and halved
1 each red and green bell pepper, stemmed, seeded, and quartered
1/4 cup chopped flat-leaf parsley

Directions
1. Heat grill to high (450° to 550°). Grate peel from lemons; squeeze out 2 tbsp. juice and reserve. In a large, resealable plastic bag, combine lemon peel, garlic, mint, 1/4 cup oil, and 1 tsp. each salt and pepper. Add lamb chops, seal bag, and turn to coat.

2. Lay tomato, onion, and peppers on cooking grate. Grill, turning as needed, until soft and blackened, about 6 minutes total. Transfer to a cutting board. Lay lamb chops on cooking grate (keep marinade on meat) and grill, turning once, until done to your liking (cut to test), about 5 minutes total for medium-rare. Transfer chops to a platter.

3. Chop vegetables. In a small bowl, mix vegetables with remaining 1/4 cup oil, the reserved lemon juice, parsley, and remaining 1 tsp. each salt and pepper. Spoon over lamb.

PER SERVING 578 Cal., 78% (450 Cal.) from fat; 23 g protein; 50 g fat (15 g sat.); 8.4 g carbo (2.1 g fiber); 521 mg sodium; 99 mg chol.

Serve with 2007 Longboard Syrah, Russian River Valley