Marinated Lamb Chops with Tomato and Peppercorn Dipping Sauce
- For the lamb chops
- 2 to 3 garlic
- 2 tablespoons olive oil
- 16 Meat chops (each about 50 grams)
For the lamb chops, rinse cilantro, shake dry and finely chop. Peel garlic and finely chop. Mix cilantro and garlic with olive oil and pepper. Rub marinade on the lamb chops. Cover and refrigerate about 1 hour.
For the dipping sauce, finely chop the dried tomatoes and fresh tomatoes. Stir in the crème légère. Chop green peppercorns and add to the sauce. Season with salt and parsley.
Grill the lamb chops on a hot grill about 3 to 4 minutes per side. Season with salt. Serve with the dipping sauce.