Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Peppers
Sauce and dressing
Pepper salad
Lamb
How it's done
Peppers
Place the peppers on a baking tray, brush with the oil, season.
Charcoal/gas/electric grill
With the lid down, grill the peppers over/on a medium heat (approx. 200 °C) for approx. 15 mins., turning occasionally. Place the peppers on the tray, cover with a tea towel, leave to stand for approx. 10 mins.
Sauce and dressing
In a measuring cup, mix the balsamic with all the other ingredients up to and including the salt. Transfer half to a small bowl, add the chilli flakes, mix, set aside the chimichurri. Pour the balsamic and water into the measuring cup, puree the salad dressing.
Pepper salad
Remove the skin from the peppers, cut into pieces, place in a bowl. Add the baby salad leaves and salad dressing, mix carefully.
Lamb
Brush the lamb chops with oil, season.
Charcoal/gas/electric grill
With the lid down, grill the lamb chops over/on a medium heat (approx. 200 °C) for approx. 2 mins. on each side. Drizzle with the chimichurri, serve with the pepper salad.
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