4 thick lamb chops
Commercial rub of choice
1 cup mulberries
1 cup diced melon, such a cantaloupe
2 serrano chiles, seeds and stems removed, minced
1/2 cup diced red bell pepper
1 medium onion, chopped fine
Juice of 1/2 lemon
3 tablespoons vegetable oil
1 tablespoon minced Italian parsley
1 tablespoon minced cilantro
Place the lamb chops on a plate and sprinkle with the rub. Press the rub into the meat and let stand for 1/2 hour.
In a bowl, combine the mulberries, melon, chiles, red bell pepper, onion, lemon juice, oil, parsley, and cilantro and mix well. Let stand for 15 minutes.
Grill the lamb over a medium hot fire until done; medium rare approximately will take 5 to 6 minutes per side, depending on the heat of the fire and the distance the meat is from it. The internal temperature should be 150°F.
Place the lamb on a plate and top with the salsa.
Yield: 4 servings
Heat Scale: Mild
Servings |
4-6 |
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