Lamb Chops With Red Pepper Sauce And Roasted Vegetables - cooking recipe

Ingredients

1 large red pepper, quartered and seeded
2 medium tomatoes, halved
1 small red onion, quartered
2 cloves garlic
1/2 cup blanched whole almonds, toasted
2 tbsp lemon juice
3 tbsp olive oil
1 lb red-skinned potatoes, cut into wedges
1 lb sweet potatoes, peeled and cut into wedges
2 medium zucchini, cut lengthwise into wedges
12 None lamb chops

Preparation

Preheat the oven to 450\u00b0F. For the red pepper sauce, place peppers, skin-side up, tomatoes, onion and garlic on a baking pan. Roast on the top oven rack for about 20 mins or until pepper skin blisters and blackens. Cover pepper pieces with plastic or paper for 5 mins. Peel away skin, then chop coarsely. Process pepper, roasted tomatoes and onion, nuts and lemon juice in a food processor until a thick sauce forms. With food processor on, gradually add 1 tbsp oil in a thin steady stream. Season with salt and pepper to taste.
Meanwhile, toss potatoes, sweet potatoes and remaining 2 tbsp oil on a large, shallow baking pan. Roast on lower oven rack at same time as pepper mixture for 20 mins.
Add zucchini to baking pan. Roast 10 mins longer.
Cook lamb chops on heated oiled grill pan or preheated grill until browned on both sides and cooked to desired doneness. Serve with red pepper sauce, roasted vegetables and baby arugula leaves, if desired.