Decadent lamb is a worthy dinner for special occasions and with such a quick and easy recipe as these grilled lamb pops, any occasion will do.
1 300-mL jar PC Whole Sweet Red Pepper, drained
1 tbsp olive oil
1 small onion, chopped
2 garlic cloves, minced
3 tbsp tomato paste
1 tbsp lemon juice
1 tsp PC black label Harissa Spice Blend, divided
2 tbsp finely chopped parsley
2 tbsp lemon zest
2 600-g pkgs PC Australian Lamb Frenched Rack of Lamb
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.
Protein 11g, Carbohydrates 3g, Fat 11g, Sodium 149mg.
Try pairing your lamb with a baguette, cut into cubes; apples, sliced into wedges; cooked baby potatoes, halved or cooked or cured sausages, sliced.