Grilled lamb chops with peppers for a delicious meal

Ingredients for Grilled lamb chops and peppers

• 3 garlic cloves, thinly sliced

• 30 ml chopped rosemary

• 120 ml extra-virgin olive oil, plus more for drizzling

• 1,020 g lamb rib chops, preferably unfrenched

• kosher salt, freshly ground pepper

• 30 g parsley leaves with tender stems

• 15 g small dill sprigs

• 1 lemon

• 12–16 jimmy nardello peppers, 8 cubanelle peppers, or 225 g shishito peppers

• red wine vinegar (for serving)

How to make Grilled lamb chops and peppers

1. Pound the garlic, rosemary, and 30 ml of oil in a mortar and pestle until pulverised. Alternatively, finely grate the garlic and finely chop the rosemary, then combine them in a small bowl and mix in the oil.  \

2. Season the lamb chops on both sides with salt and black pepper. Coat them all over with the garlic paste and let them sit at room temperature for 30 minutes, or cover and chill for up to 12 hours.  \

3. Just before grilling the chops, prepare the herb salsa. Pound the parsley and dill in the mortar and pestle with a generous pinch of salt until coarsely crushed. Alternatively, finely chop the herbs and combine them in a medium bowl.  \

4. Finely grate the zest from the lemon into the herbs, then slice the lemon in half and squeeze in its juice. Stir in 120 ml of oil and taste the herb salsa, adding more salt if needed.  \

5. Prepare the grill for medium-high heat. Grill the lamb chops, turning them often to encourage the fat to render, and move them to a new spot on the grill whenever there’s a flare-up, cooking until nicely charred on the outside but still pink in the centre, about 6–8 minutes. Transfer the chops to a platter and let them rest for 5–10 minutes.  \

6. While the chops are resting, toss the peppers in a medium bowl with enough oil to coat them and season with salt. Grill the peppers, turning often, until the skins are blistered and charred in places and the flesh is tender, about 3 minutes. Return the peppers to the bowl, add a few dashes of vinegar, and toss to coat.  \

7. Serve the lamb chops and peppers with the herb salsa for spooning over.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.