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Add a photoServings: 4
Ingredients
- 8 x lamb chops, (3-4 ounce. each)
- 2 Tbsp. minced fresh rosemary
- 1/2 c. extra virgin olive oil, divided use Juice of 2 limes
- 1 tsp crushed pequin chile
- 6 lrg New Mexico chiles
- 3 x yellow wax chiles
Directions
- Arrange the chops in a shallow dish. Mix the rosemary, 1/4 c. extra virgin olive oil, lime juice, and pequin chile and pour over the chops. Cover and marinate in the refrigerator for 3 to 4 hrs. Remove and let stand at room temperature for 1/2 hour before cooking.
- Brush the chile with the remaining 1/4 c. extra virgin olive oil and roast over a warm grill. When the skin has blistered, remove from the grill and, using rubber gloves, peel, slice into strips, and place on a hot plate. Grill the chops till done to taste, then arrange the peppers over the meat.
- SERVING SUGGESTIONS: Serve with risotto and Mango Salsa (see recipe).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 4 servings | |
| Calories 244 | |
| Calories from Fat 241 | 99% |
| Total Fat 27.25g | 34% |
| Saturated Fat 3.85g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 16mg | 0% |
| Total Carbs 1.06g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.0g | 0% |
| Protein 0.08g | 0% |
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