Grilled Rosemary Lamb Chops With Roasted Green And Yellow Chile

Directions

1. Arrange the chops in a shallow dish. Mix the rosemary, 1/4 c. extra virgin olive oil, lime juice, and pequin chile and pour over the chops. Cover and marinate in the refrigerator for 3 to 4 hrs. Remove and let stand at room temperature for 1/2 hour before cooking.
2. Brush the chile with the remaining 1/4 c. extra virgin olive oil and roast over a warm grill. When the skin has blistered, remove from the grill and, using rubber gloves, peel, slice into strips, and place on a hot plate. Grill the chops till done to taste, then arrange the peppers over the meat.
3. SERVING SUGGESTIONS: Serve with risotto and Mango Salsa (see recipe).