Lamb Chops With Pepper-tomato Salsa

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Meats	California		4	Servings

INGREDIENTS

3	T	Vegetable oil
1		Onion, chopped
2		Red bell peppers, finely
		Chopped
2		Cloves garlic, chopped
1		Jalapeno chile, seeds and
		Ribs removed
1 1/2	lb	Ripe tomatoes, peeled and
		Seeded, chopped
		Salt and freshly ground
		Pepper, to taste
8		Lamb rib chops, 1-1/2-inch
		Thick), Thick

INSTRUCTIONS

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). 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. Prepare a charcoal fire or preheat broiler with rack  about 3
inches from heat source. 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 medium-rare). To  check for
doneness, press meat with your finger; rare lamb does not  resist;
medium-rare lamb resists slightly; well-done lamb is firm.  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

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