Lamb Chops With Red Pepper Sauce And Roasted Vegeta

Name: Lamb Chops With Red Pepper Sauce And Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red pepper, quartered and seeded; 2 medium tomatoes, halved; 1 small red onion, quartered; 2 cloves garlic; 1/2 cup blanched whole almonds, toasted; 2 tbsp lemon juice; 3 tbsp olive oil; 1 lb red-skinned potatoes, cut into wedges; 1 lb sweet potatoes, peeled and cut into wedges; 2 medium zucchini, cut lengthwise into wedges; 12 None lamb chops

Servings: persons

1 large red pepper, quartered and seeded
2 medium tomatoes, halved
1 small red onion, quartered
2 cloves garlic
1/2 cup blanched whole almonds, toasted
2 tbsp lemon juice
3 tbsp olive oil
1 lb red-skinned potatoes, cut into wedges
1 lb sweet potatoes, peeled and cut into wedges
2 medium zucchini, cut lengthwise into wedges
12 None lamb chops

1
Preheat the oven to 450u00b0F. For the red pepper sauce, place peppers, skin-side up, tomatoes, onion and garlic on a baking pan. Roast on the top oven rack for about 20 mins or until pepper skin blisters and blackens. Cover pepper pieces with plastic or paper for 5 mins. Peel away skin, then chop coarsely. Process pepper, roasted tomatoes and onion, nuts and lemon juice in a food processor until a thick sauce forms. With food processor on, gradually add 1 tbsp oil in a thin steady stream. Season with salt and pepper to taste.
2
Meanwhile, toss potatoes, sweet potatoes and remaining 2 tbsp oil on a large, shallow baking pan. Roast on lower oven rack at same time as pepper mixture for 20 mins.
3
Add zucchini to baking pan. Roast 10 mins longer.
4
Cook lamb chops on heated oiled grill pan or preheated grill until browned on both sides and cooked to desired doneness. Serve with red pepper sauce, roasted vegetables and baby arugula leaves, if desired.

1302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large red pepper, quartered and seeded, 2 medium tomatoes, halved, 1 small red onion, quartered, 2 cloves garlic, and more.

Yes, Lamb Chops With Red Pepper Sauce And Roasted Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Chops With Red Pepper Sauce And Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions