Culinary Insitute of New Orleans

Lamb Chops with Pineapple Salsa
Serves 6

12 Lamb Loin Chops
2 tbsp. Oil
1 tsp. Cracked Black Pepper
1/2 Ripe Pineapple (or 13 oz. drained canned pineapple)
1 Large Red Onion, finely chopped
1 Fresh Red Chili, seeded and diced (or 1 tsp. Chili Flakes)
1 tbsp. Cider or Rice Vinegar
1 tsp. Sugar
2 tbsp. Fresh Mint, chopped

Trim the meat of excess fat and sinew. Brush the chops with oil and season with pepper. To make the salsa, peel the pineapple, remove the core and eyes then dice the flesh. Toss with the onion, chili, vinegar, sugar, salt, pepper and mint then mix well. Cook the lamb chops on a hot, lightly greased barbeque flat plate or grill for 2-3 minutes each side, turning once until just tender. Serve with pineapple salsa.