Mediterranean lamb with sweet & sour peppers
This dish is perfect for some classic Mediterranean flavours, perfect indoors or out!
- 6 lambs chops per person (1 rack)
- 2 clove of garlic
- 2 sprig of rosemary picked
- 4 tsp vegetable oil
- Salt and pepper to taste
- 1 lemon - juice only
- 1 red pepper
- 1 yellow pepper
- 2 dessert spoons of olive oil
- 2 tsp of capers in vinegar
- 2 cloves of garlic
- 2 tsp caster sugar
- Pinch of salt
Score the fat on the back of the lamb to help break down the fat and keep its natural shape. Mince the garlic either by finely chopping or grating with a fine cheese grater. Pick from the rosemary sprig and finely chop.
Add these ingredients together with salt, pepper and oil to create a paste. Rub the paste into the lamb and leave for a minimum of 1 hr to infuse.
Pre heat the grill or barbecue and let it get hot! Grill the lamb fat side down the render - grill until golden. Grill on either side - 3 mins each side for medium or 4-5 min each side for well done. Straight from the grill, lay on a clean tray or plate and squeeze the lemon juice over to keep moist. Leave to rest for 5 minutes. Serve with sweet & sour peppers.
Quarter the peppers and remove the seeds and stalk. Thinly slice the garlic, paper thin to allow it to melt and infuse in the pan when cooked. Pan fry the peppers in oil until golden on a medium heat. Turn down the heat on the pan and allow the temperature to drop for a minute. Once the temperature has dropped, add the garlic and fry for a minute - but do not colour or burn as it will turn bitter. Then add the capers in vinegar and sugar. Mix well but ensure you do not cook dry - keep the moisture. Plate in the centre of the plate, and serve with the Mediterranean lamb chops.