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Entree
4 - 8 servings
4 hours 45 minutes
5 minutes
Melissa's Corporate Chefs
8 lamb chops (3-4 ounce each)
2 tablespoon Rosemary, chopped fresh
1/2 cup olive oil, divided use
Juice of 2 limes
1 teaspoon Pepper Pequin, crushed
6 large Chiles New Mexico
3 yellow peppers
Arrange the chops in a shallow dish. Mix the rosemary, 1/4 cup olive oil, lime juice, and Pequin pepper 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 pepper 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.
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