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Pan Roasted Lamb Chops with Mango and Red Onion Salsa

1 ea. Large clove Natural Pak Garlic, smashed & finely chopped
2 ea. Green or Red hot chili peppers, seeded and chopped coarsely
2 C Bocelli Canola / Extra Virgin Olive Oil Blend
2 ea. Mangoes, ripe - peeled
½ C Finely diced red onion
1 ea. Large red pepper - seeded and quartered
1-2 ea. Jalapeno peppers
3 T Fresh orange juice or pineapple juice
2 T Bocelli Extra Virgin Olive Oil - Arbequina
TT Salt
1 ea. Lamb rack, (domestic or Australian)
Gently warm oil over medium heat. Add garlic and peppers. Allow to steep to incorporate flavors and cool. Pour over:
Lamb rack Frenched and cut into individual chops
Arrange in glass pan. Allow to marinate for approximately 1 hour, turning once.
Cut mangoes into ½ “ dice
Slice the red pepper very thinly, crosswise
Dice the jalapeno very finely leaving a few seeds in the mix
Combine all ingredients and season with salt to taste
Chill until ready to serve
Remove lamb from marinade shaking lightly to remove excess oil.
Heat pan over medium high heat.
3. Carefully place lamb chops into hot pan.
4. Sear completely on first side, flip and repeat. If more well done temperature is desired, lower heat after flipping and cook a little longer.
5. Remove from pan, arrange on plates with chilled salsa in a ramekin or lettuce cup
6. Garnish with steamed green vegetables