Pan Roasted Lamb Chops with Mango & Red Onion Salsa

Ingredients:

FOR MARINADE

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

FOR SALSA

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)

Directions:

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