Griddled lamb with chunky tomato salsa - Jamie Oliver

I rode 12km on my bike today. To those who bike all the time, I know thats not actually very much, especially on flat bike paths around a lake. But still, in 2011 I have massively overindulged and not exercised nearly enough so now is the time that I've decided to get in shape (even though round IS a shape...).


So, 12km later I get home, knackered with sore legs. Have a choice between dishes and cooking dinner - the choice is obvious. Cook! I had thumbed through Jamie Olivers Ministry of Food earlier in the day and found a super easy recipe for lamb with salsa, it looked great, we had everything the recipe required and it was fast. Its also low carb, low fat (depending on the cut of lamb you use - we used lean steaks) and you'll definitely get a chunk of your 5 a day! An everyday meal that will take you less than 30 minutes from chopping board to plate!

Griddled Lamb Chops with Chunky Salsa


Ingredients
1/2 - 1 whole chilli (to taste)
2 large ripe tomatoes
1 red pepper
a bunch of fresh basil (DONT skip this, it gives SO much flavour)
4-6 lamb chops (depending on size, we had 6 small steaks)
olive oil
sea salt and pepper
extra virgin olive oil
splash of red wine vinegar (I used white, ran out of red!)


Method
1) Heat your griddle pan on high and let it get screaming hot. Meanwhile halve your chilli (deseed it if you like), chop tomatoes in half, deseed and chop the peppers, tear/chop the basil, and season your meat.


2) If you have fat on the edges of your cuts of lamb then put that side on the pan first to crisp it up (you'll have to hold it there) for about a minute, then lay the chops down, and press them down for a minute till brown and crispy. Cook the chops for 4-5 minutes in total, turning them every minute or so and pressing them each time. 


3) Take the chops out and rest them on a plate. Turn the heat down a bit, and add the veges to the pan, and stir them for a minute, making sure you get all the brown caramelised goodness from the pan. Cook the veges until they soften and release some of their juices, and add in a splash of red wine vinegar (I used white wine vinegar because thats all I had in the house) and cook the salsa down until it's to a consistency that you like, and add the basil.


4) Pour the juices from the rested meat into the pan with the salsa, and stir to combine. Pour the salsa onto a plate and top with the lamb.

I crumbled some fetta onto my lamb and it was amazing - this is definitely going to be a regular meal at our place from now on. Its SO fast, really healthy, low fat, low carb, the lot! Proper everyday food! We had it with some leftover salad from last night and a couple of boiled potatoes, to soak up the rest of the sauce.


To make this even faster, I used garlic oil, and chilli oil. Super fast. Its not much to look at really, but the flavour is fantastic!


MAKE THIS! It's so tasty, fast, simple, healthy!