by Susan Hanna
Now that you’ve had your fill of holiday turkey, ham and prime rib (not to mention time spent in the kitchen) here’s a recipe for lamb chops from Chef Michael Smith’s Fast Flavours that is ready is about 20 minutes. Sear the chops, and while they are resting, quickly sauté peppers, onions, lemon and mint to create a tasty salsa. I served this with a salad of garlic roasted potatoes and warm spinach.
Avoiding Additives and Preservatives
The only ingredient to be careful of in this recipe is the hot sauce, which can contain preservatives and colour. I use Tabasco brand original hot sauce, which is all natural. For more recipes made with all-natural ingredients, visit www.eyeforarecipe.ca.
- A splash or two of vegetable oil
- 4 lamb chops, patted dry
- 2 red bell peppers, seeded and finely diced
- 1 small red onion, sliced
- Zest and juice of 1 lemon
- 1 cup (250 mL) chopped fresh mint
- ½ tsp (2 mL) salt
- ½ tsp (2 mL) hot sauce
Preheat a skillet over medium-high heat. Add enough vegetable oil to cover the bottom of the pan. When the oil is hot, add the lamb chops. Sear the first side until browned and crusty, 4 to 5 minutes. Adjust the heat so that the chops sizzle but don’t smoke.
Flip the chops and sear the other side, adding oil as needed. Remove pan from heat, transfer chops to plate and cover loosely with foil.
Return the pan to the heat and add the peppers and onions. Sauté, stirring, until the vegetables soften, 3 to 4 minutes. Add the lemon zest and juice, mint, salt and hot sauce. Sauté just enough to heat through, 1 or 2 minutes. Top the chops with the warm salsa and serve. Serves 2.
From Fast Flavours by Chef Michael Smith