Chunky Salsa

The more comfortable Dan gets in the kitchen, the more he is changing the recipes to adapt to our tastes.  This recipe was supposed to have hot salsa with grilled veggies, but instead we had an amazingly delicious cold salsa.  This works really well because I don’t love warmed bell peppers or warmed tomatoes.
lamb and salsa-0118
So, we really enjoyed this recipe.  The downside (for me) is how caloric lamb is!  Gosh, tons of calories and fat.  I never want to stop eating the chop when I should to eat half of a serving, and I did actually eat a full serving of this, it was too good!
Grilled Lamb with Chunky Salsa

  • 1/2 Tbsp Red pepper flakes
  • 2 large tomatoes, chopped
  • 1 red bell pepper, chopped
  • a bunch of basil, chopped
  • 6  Lamb shoulder chops
  • olive oil
  • salt
  • pepper
  • 1 tsp red wine vinegar
Heat grill pan on high heat.  Drizzle olive oil over both sides of the lamb and sprinkle some salt and pepper.  Lay the chops flat on the pan and press down a little.  Flip every minute for about 5 minutes.  Let the chops rest while you chop up the salsa ingredients. 
Combine the red wine vinegar, 2 T of olive oil, a pinch of salt and pepper, tomatoes, basil and bell pepper in a bowl and mix until well combined.

Serve together.

Nutritionals (Serves 6): cals: 585, fat: 46.5, carb: 3.2, fiber .9, protein: 37