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This recipe has not been tested by the Chatelaine Test Kitchen.
1/2 to 1 fresh red chili, to your taste
2 large ripe tomatoes
1 red pepper
Bunch of fresh basil
4 to 6 lamb chops, depending on their size
Olive oil
Sea salt and freshly ground black pepper
extra-virgin olive oil
A splash of red wine vinegar
To prepare your chops and salsa - Put a griddle pan on a high heat and let it get screaming hot. Halve your chili (deseed it if you don't want your salsa too hot). Cut your tomatoes in half. Halve and deseed your pepper, then cut each half in two. Pick the basil leaves off the stalks and put them to one side. Drizzle both sides of your lamb chops with a little olive oil and season with salt and pepper.
To cook your chops and salsa - Stand your chops upright in the hot pan so that the fatty edges are directly on the heat for about 1 minute until brown and crispy. Lay the chops flat in the pan and push them down gently for a minute or so. Add your chilies, pepper and tomatoes - cut side down - round the sides of the pan. Cook your chops for about 4 to 5 minutes in total, turning them every minute or so and pushing the meat down each time. Turn your veg over halfway through. When the veg have softened and are nice and charred, transfer them to a chopping board. When the chops are golden and crisp, put them on a plate to rest for a minute or two while you prepare your salsa. Chop the chilies, tomatoes, pepper and basil leaves (keeping a few smaller ones aside) until you get a nice chunky consistency. Put them into a bowl with a good lug of extra virgin olive oil and a pinch of salt and pepper. Add a little splash of red wine vinegar and stir in well. Taste, and add a touch more seasoning or vinegar if you think the salsa needs it.
To serve your chops and salsa - Serve your chops on a bed of your lovely hot, chunky salsa. Finish by scattering the reserved basil leaves on top - fantastic.