Grilled Lamb Chops and Peppers

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

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These succulent grilled lamb chops with peppers offer a sophisticated yet simple way to enjoy high-quality British meat. Infused with a fragrant paste of garlic and rosemary, the lamb develops a wonderful crust under the grill, while the vibrant herb salsa provides a zesty contrast. The addition of blistered peppers brings a subtle sweetness and smoky depth to the plate, making this a colourful and balanced main course that celebrates fresh, seasonal ingredients.

As a diabetes-friendly recipe, this dish focuses on lean protein and heart-healthy fats from extra-virgin olive oil. By using a generous amount of fresh parsley and dill rather than sugary marinades, the natural flavours of the lamb are enhanced without unnecessary additives. It is an ideal choice for a light weekend lunch or a healthy midweek dinner, serving as a filling, low-carbohydrate meal that does not compromise on taste.

Ingredients for Grilled Lamb Chops and Peppers

3 gousses d'ail, finement tranchées
2 tablespoons chopped rosemary
2 cuillères à soupe plus 120ml d'huile d'olive extra-vierge
plus more for peppers
12 lamb rib chops (about 1.0kg total), preferably unfrenched
Sel kasher, poivre fraîchement moulu
1 tasse de feuilles de persil avec tiges tendres
1/2 cup small dill sprigs
1 citron
12–16 Jimmy Nardello peppers, 8 Cubanelle peppers, or 230g shishito peppers
Red wine vinegar (for serving)

How to make Grilled Lamb Chops and Peppers

Pound garlic, rosemary, and 2 tablespoons oil with a mortar and pestle until pulverized. (Alternatively, finely grate garlic and finely chop rosemary. Combine in a small bowl and mix in the oil.) Season lamb chops on both sides with salt and black pepper. Coat all over with garlic paste and let sit at room temperature 30 minutes or cover and chill up to 12 hours.

Just before you are ready to grill the chops, make the herb salsa. Pound parsley and dill with mortar and pestle with a big pinch of salt until coarsely crushed. (Alternatively, finely chop the herbs and combine in a medium bowl.) Finely grate zest from lemon into herbs, then slice lemon in half and squeeze in its juice. Stir in 120ml oil; taste and season herb salsa with more salt if needed.

Prepare a grill for medium-high heat. Grill lamb chops, turning often to encourage fat to render and moving to a new spot on the grill whenever there’s a flare-up, until nicely charred on the outside but still pink in the centre, 6–8 minutes. Transfer to a platter and let rest 5–10 minutes.

While the chops are resting, toss peppers in a medium bowl with enough oil to coat; season with salt. Grill peppers, turning often, until skins are blistered and charred in spots and flesh is tender, about 3 minutes. Return to bowl, add a few dashes of vinegar, and toss to coat.

Serve lamb and peppers with herb salsa for spooning over.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.