Recipe - Lamb Chops With Pepper-Tomato Salsa

3 tablespoon Vegetable oil
1 lg Onion chopped
2 Red bell peppers finely
Chopped
2 Cloves garlic chopped
1 Jalapeno chile, seeds and
Ribs removed
1 One half pound Ripe tomatoes, peeled and
Seeded chopped
Salt and freshly ground
Pepper to taste
8 Lamb rib chops (11/2inch
Thick)

1. In a deep skillet over low heat, heat 2 tablespoons of the oil. Add
onion; cook, stirring often, until soft but not browned (about 5 minutes).
Add bell peppers, garlic, and jalapeno chile; cook, stirring often, until
peppers soften (about 5 minutes).

2. Add tomatoes and a pinch of salt; raise heat to medium. Cook, uncovered,
stirring often, until mixture is thick (about 30 minutes). Taste and add
more salt, if needed. The sauce can be refrigerated, covered, for about 4
days, or frozen.

3. Prepare a charcoal fire or preheat broiler with rack about 3 inches from
heat source.

4. Trim excess fat from chops, brush both sides with the remaining
tablespoon of oil, and sprinkle them with salt and pepper. Put chops on hot
grill or on broiler pan; grill or broil until done (about 6 minutes per
side for mediumrare). To check for doneness, press meat with your finger;
rare lamb does not resist; mediumrare lamb resists slightly; welldone
lamb is firm.

5. Meanwhile, reheat sauce in a saucepan over medium heat. Transfer chops
to platter. Serve sauce separately.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip