Recipe by Jude Kereama
Ingredients:
Recipe:
To make the marinade, mix all the ingredients together in a bowl. A few hours before grilling, coat the chops thoroughly in the marinade.
To make the salsa verde, first put the olive oil and the herbs in a jug blender and blitz until smooth. Don’t blitz for too long or you will cook out the herbs and your sauce will be dark instead of a beautiful vibrant green. Stir in all the other ingredients and season with salt and pepper.
To make the peperonata, first heat the olive oil in a thick-bottomed or cast-iron pan over a medium heat, then add the sliced garlic and cook until just going golden. Then add the peppers and onions and cook until softened and starting to colour slightly. Add the passata and tomato purée and cook until the tomatoes have reduced. Finally, season with the sugar, salt, pepper and vinegar.
When you are ready to grill, season the chops and then cook on each side on a high heat until brown and caramelised. About 4 minutes on each side will make them medium rare. Allow to rest for at least 10 minutes.
To serve, warm the peperonata if necessary, then spoon into the middle of each plate and place the lamb chops on top. Drizzle all over with the salsa verde. If you fancy making it more substantial, serve with rosemary roast potatoes and a rocket salad.
