Ingredients
- 8 Lamb Chops (3-4 ounce each)
- 2 tablespoon Rosemary chopped fresh
- 1/2 cup Olive Oil divided use
- 1 Juice of 2 limes
- 1 teaspoon Chile Pequin crushed
- 6 large Chile New Mexico
- 3 Yellow Chile
Directions
Arrange the chops in a shallow dish. Mix the rosemary, 1/4 cup olive oil, lime juice, and pequin chile and pour over the chops.
Cover and marinate in the refrigerator for 3 to 4 hours. Remove and let stand at room temperature for 1/2 hour before cooking.
Brush the chile with the remaining 1/4 cup olive oil and roast over a hot grill.
When the skin has blistered, remove from the grill and, using rubber gloves, peel, slice into strips, and place on a warm plate.
Grill the chops until done to taste, then arrange the peppers over the meat.
