Recipe courtesy of Chef Martin Bosley. You can find out more about Martin in our Lifestyle Magazine.
Ingredients
- 4 Thick Lamb Chops
- Olive Oil
- 4 Cloves Garlic
- 4 Sprigs Rosemary
- 1 Lemon, for the Juice
Red Sauce Ingredients
- Olive Oil
- 2 Garlic Cloves, Peeled and Chopped
- 1 Red Chili
- 4 Springs Marjoram
- 28 oz. (794 g) can whole peeled tomatoes
- 2 Red Capsicums (Bell Peppers)
- Salt, if needed for taste
- A Good Pinch of Paprika
Instructions
Rub the lamb chops with a little live oil and season with salt and pepper. Peel and chop the garlic, bruise the rosemary with the back of a kitchen knife and toss gently with the chops. Squeeze the lemon juice over the chops and refrigerate for 30 minutes.
Set the EGG for direct cooking (without the convEGGtor) at 425°F/218°C.
Place the lamb chops on the cooking grid and allow them to brown, which should take about 6-8 minutes. Turn the chops over and cook until the outside is good and crusty, and the inside is a soft pink – lamb chops are medium-rare at 145°F/63°C.
Set the lamb aside to rest before serving with sauce.