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Grilled Lamb Chops with Mulberry Salsa

Monday, 26 May 2008

Description

Here’s a spicy treat and a good way to use up excess mulberries. Any number of commercial rubs work well for the lamb chops, or you can simply use red chile powder or hot paprika for the rub.

Ingredients

At a glance

Cuisine

Southwestern

Ingredient

Lamb

Cooking Method

Microwave

Grill

Difficulty

Heat Level

Chile

Serrano

Meal/Course

Dinner

Main Course

Serves

4-6

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

Methods/steps

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

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