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