for 4 people

Peppers

4	red peppers, halved, deseeded
1 tbsp	olive oil
½ tsp	salt

Sauce and dressing

2 tbsp	white balsamic vinegar
2 tbsp	olive oil
2 tbsp	water
1 bunch	parsley, finely chopped
1 bunch	Thai basil, finely chopped
2 stick	lemongrass, core finely chopped
¼ tsp	salt
¼ tsp	chilli flakes
1 tbsp	white balsamic vinegar
1 tbsp	water

Pepper salad

100 g

baby lettuce

Lamb

8	lamb chops (approx. 80 g each)
1 tbsp	olive oil
½ tsp	salt
a little	pepper

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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