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- For the Salsa:
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 2 cups chopped tomatoes with their juices
- 1 yellow bell pepper, seeded and chopped into small pieces
- 1 green bell pepper, seeded and chopped into small pieces
- 3 tablespoons minced fresh cilantro
- 1 tablespoon chili paste
- 1 cup sliced scallions
- 1/4 cup minced Japanese pickled ginger
- 1 tablespoon sugar
- Salt and freshly ground black pepper
- 2 racks of lamb chops, tips frenched, cut into individual chops (see Note)
FOR THE SALSA:
In a glass or stainless-steel bowl, mix all of the ingredients. Cover the bowl and let the mixture rest in the refrigerator for 1 hour or longer.
Ready your outdoor or indoor grill for cooking or preheat your oven broiler. Lightly salt and pepper the chops and cook them 5-7 minutes on each side, or to the point of doneness that you like.
When the chops are done they are served with the salsa on top.
NOTES: Frenching is a technique that removes some of the meat and fat from between the bones. The cut usually runs down for about an inch from the tip of the meat. The frenching can be done for you by your butcher (just ask), or you can do it yourself at home.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
282 calories; 20g total fat; 35mg cholesterol; 541mg sodium; 17g carbohydrates; 4g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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