Grilled lamb chops with peperonata
9
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Sweet stewed capsicums, onion, tomatoes and capers served with grilled lamb chops.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, thinly sliced
Red capsicum
1 medium, cut into 1cm strips
Yellow capsicum
1 medium, cut into 1cm strips
Garlic
2 clove(s), thinly sliced
Tomato(es)
2 medium, coarsley chopped
Red wine vinegar
2 tbs
Capers, rinsed, drained
1 tbs
Lamb loin chop, raw
480 g, (Buy 8x75g), midlon
Peppercorn
2 tsp, ground
Rocket
150 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat oil in a large saucepan on medium-low. Cook onion, stirring occasionally, for 5-7 minutes or until soft but not coloured. Add capsicum and garlic and cook, stirring occasionally, for 5 minutes or until capsicum is soft.
2
Add tomato and cook, stirring occasionally, for 5 minutes or until tomato is pulpy. Stir in vinegar and capers. Remove from heat. Season with salt and pepper.
3
Meanwhile, preheat a chargrill or barbecue on medium-high. Lightly spray lamb with oil. Sprinkle with ground peppercorns. Cook lamb for 3-4 minutes each side or until cooked to your liking. Serve lamb with peperonata and rocket.
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