Lamb chops with pepper-tomato salsa

4 Servings

Ingredients

Quantity Ingredient
3 tablespoons Vegetable oil
1 large Onion -- chopped
2 Red bell peppers -- finely
Chopped
2 Cloves garlic -- chopped
1 Jalapeno chile, seeds and
Ribs removed
1½ pounds Ripe tomatoes, peeled and
Seeded -- chopped
Salt and freshly ground
Pepper -- to taste
8 Lamb rib chops (1-1/2-inch
Thick)

Directions

1. In a deep skillet over low heat, heat 2 tablespoons of the oil. Add onion; cook, stirring often, until soft but not browned (about 5 minutes).

Add bell peppers, garlic, and jalapeno chile; cook, stirring often, until peppers soften (about 5 minutes).

2. Add tomatoes and a pinch of salt; raise heat to medium. Cook, uncovered, stirring often, until mixture is thick (about 30 minutes). Taste and add more salt, if needed. The sauce can be refrigerated, covered, for about 4 days, or frozen.

3. Prepare a charcoal fire or preheat broiler with rack about 3 inches from heat source.

4. Trim excess fat from chops, brush both sides with the remaining tablespoon of oil, and sprinkle them with salt and pepper. Put chops on hot grill or on broiler pan; grill or broil until done (about 6 minutes per side for medium-rare). To check for doneness, press meat with your finger; rare lamb does not resist; medium-rare lamb resists slightly; well-done lamb is firm.

5. Meanwhile, reheat sauce in a saucepan over medium heat. Transfer chops to platter. Serve sauce separately.

Recipe By : the California Culinary Academy File

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