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Photo of Grilled lamb chops with peperonata by WW

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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