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SPRING LAMB CHOPS WITH TOMATO & POMEGRANATE SALSA
Serves 2
Recipe Ingredients
4 lamb chops
salt & freshly ground black pepper
2 tomatoes, skinned and diced
1 tsp Bart Garlic in Sunflower Oil
1 tsp Bart Chilli in Sunflower Oil
juice of 1 lime
2 tsp Bart Freeze Dried Mint
1 tsp Bart Coriander in Sunflower Oil
seeds from 1 pomegranate
1 tbsp olive oil
Preparation Instructions
1. Season the lamb chops with salt and freshly ground pepper. Meanwhile, heat a griddle pan until very hot.
2. Griddle the chops until cooked to taste. Set aside to rest, keeping warm.
3. To make the salsa, mix together the tomato, garlic, chilli, lime juice, mint, coriander and pomegranate seeds in a bowl. Add the olive oil, season with salt and pepper.
4. Serve the griddled lamb chops with the salsa.
Associated Bart Products
Bart Freeze Dried MintBart Chilli (Hot) in Sunflower Oil
Bart Coriander in Sunflower Oil
Bart Garlic in Sunflower Oil
