Cooking With Chef Hermann: Grilled Lamb Chops with Poblano Peppers
Grilled Lamb Chops with Poblano Peppers
- 2 tsp garlic chopped
- 2 TB Rosemary
- 2 TB plus ½ C Olive oil
- 6 lamb chops
- Salt and Pepper
- 1 C parsley sprigs
- ½ C Dill sprigs
- 1 lemon
- 3 Poblano peppers
- Red wine vinegar
Pound together the garlic, rosemary and 2 TB olive oil. Season chops with salt and pepper. Coat the chops with the garlic mixture. Heat grill.
Meanwhile make the Herb Salsa: Pound together in pestle the parsley and dill, zest from the lemon, and squeeze in juice from the lemon. Stir in ½ C olive oil. Adjust seasoning with salt.
Grill the chops and peppers. Served the lamb with the peppers and top with the herb salsa.