Grilled lamb pops
0
- Prep Time20 min
- Total Time35 min
Grilled lamb pops. (Photo, Maya Visnyei.)
Ingredients
300-mL jar whole roasted red peppers, drained, preferably President's Choice
1 tbsp olive oil
1 small onion, chopped
2 garlic cloves, minced
3 tbsp tomato paste
1 tbsp lemon juice
1 tsp Harissa Spice Blend, preferably President's Choice, divided
2 tbsp finely chopped parsley
2 tbsp lemon zest
2 600-g pkgs frenched rack of lamb
Instructions
PAT peppers dry with paper towel. Coarsely chop and set aside.
HEAT a medium non-stick frying pan over medium-high. Add oil, then onion and garlic. Cook, stirring occasionally, until onion is lightly browned, about 3 min. Stir in peppers, tomato paste, lemon juice and 1/2 tsp spice blend. Cook, stirring frequently, for 5 min. Scrape into a food processor or blender. Purée until smooth, scraping down sides as needed. Transfer to a medium bowl. Stir in parsley and lemon zest. Set aside.
TRIM lamb and cut into chops. Sprinkle both sides of chops with remaining 1/2 tsp spice blend. Season with fresh pepper.
HEAT a grill pan over medium-high. Oil pan. Grill chops, 4 to 6 min per side for medium-rare. Brush with red pepper mixture. Serve warm.
ACCOMPANIMENTS
Baguette, cut into cubes; apples, sliced into wedges; cooked baby potatoes, halved; cooked or cured sausages, sliced.
Nutrition (per serving)
Calories 149, Protein 11g, Carbohydrates 3g, Fat 11g, Sodium 149mg.
Excellent source of Vitamin C.
Watch below for instructions on how to make grilled lamb pops.
