Roasted Peppers on Grilled Lamb Chops
Roasted red peppers are simple to prepare and make the entire house smell delicious. You can also substitute canned ones if you are short on time. The smaller “lollipop” lamb chops work well as tapas, whereas larger ones can easily be a main course. Serve with a slice of warm bread.
Roasted Peppers on Grilled Lamb Chops
Roasted red peppers bring a smoky sweetness to grilled lamb chops in this simple yet flavorful recipe. Serve as small tapas with warm bread or as a main course.
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper
- 4 lamb chops
- 5 large red peppers
- 4 cloves garlic, sliced
- ⅓ cup olive oil, like Arbequina
- ¼ cup sherry vinegar
- Parsley, chopped
- Salt, to taste
Instructions
- Preheat oven to 450°F. Mix the garlic powder, cumin and paprika together. Add salt and pepper to your liking. Rub the chops all over with this mixture and refrigerate until ready to prepare.
- Cut peppers in half and remove the stems and seeds. Place cut side down on a greased baking sheet. Drizzle with olive oil and sprinkle with salt.
- Place in the oven and roast for about 30 minutes, until charred slightly. Put immediately into a heat-proof bowl and cover with plastic wrap. Let sit another 30 minutes. When cool enough to handle, peel off the skins, reserving the peppers in another bowl.
- Add garlic, olive oil and vinegar, and mix so that the peppers are coated. Season with salt. Cover and let marinate 2 hours.
- Heat a grill and rub the chops with olive oil. Grill until medium, about 4 minutes per side, or until done. Toss peppers with chopped parsley, then top the lamb chops with the roasted red pepper mixture and serve.
Nutrition
Calories: 510kcal | Carbohydrates: 14g | Protein: 44g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 129mg | Sodium: 112mg | Potassium: 1015mg | Fiber: 5g | Sugar: 9g | Vitamin A: 6671IU | Vitamin C: 263mg | Calcium: 47mg | Iron: 5mg
