Recipe: Baked Lamb Chops With Tomatoes & Peppers
Summary: A lovely dish we enjoy out on the terrace on a late summers evening.
Ingredients
- 4 large lamb chops
- chopped parsley, to garnish
For the marinade:
- 3 tblsp chopped fresh thyme
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- sea salt and freshly ground black pepper
For the topping:
- 1 large green pepper, de-seeded and finely chopped
- 1 red onion, finely chopped
- 2 large garlic cloves, finely chopped
Instructions
- For the marinade place the thyme, oil, vinegar and seasoning in a non-metallic oven dish. Add the chops and turn to coat. Cover and place in the fridge for at least 1 hour.
- Place the tomatoes in a bowl and pour over boiling water until covered. Leave for around 30 seconds then peel, de-seed and chop.
- Mix together the tomatoes, green pepper, onion and garlic, season well. Spoon the mixture over the chops. Bake for 35 minutes for medium cooked chops or 45 minutes for well done. Cover with foil and rest for a further 5 minutes. Garnish with parsley.
Cooking time (duration): 120 min’s
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Spanish
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