Lamb Chops with Roasted Salsa

This is rendition of how a platter of lamb would be served in many Mediterranean countries with, say, a change of herbs and accompaniments.

Ingredients

• 2 garlic cloves, chopped
• 3 tablespoons chopped mint leaves
• Finely shredded zest of 1 1/2 lemons
• 1/2 cup olive oil, divided
• 2 teaspoons kosher salt, divided
• 2 teaspoons freshly ground black pepper, divided
• 8 lamb rib chops (about 1 3/4 lbs. total)
• 1 ripe tomato
• 1 small red onion, peeled and halved
• 2 bell peppers, seeded and quartered
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons fresh lemon juice

Preparation

1. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a large resealable plastic bag, combine garlic, mint, lemon zest, 1/4 cup olive oil, and 1 tsp. each salt and pepper. Add lamb chops and mix to coat.

2. Grill tomato, onion, and bell peppers, turning twice, until soft and blackened, 6 minutes. Remove from heat. Remove chops from bag, keeping marinade on meat. Grill chops, turning once, until done the way you like, 5 minutes total for medium-rare (cut to test).

3. Chop vegetables and mix with remaining 1/4 cup olive oil, the parsley, lemon juice, and remaining 1 tsp. each salt and pepper. Serve with lamb.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories: 578 (78% from fat)

Protein: 23g

Fat: 50g (sat 15)

Carbohydrate: 8.4g

Fiber: 2.1g

Sodium: 521mg

Cholesterol: 99mg