4 trimmed shoulder lamb chops
1tbs dried rosemary
sea salt & freshly ground pepper
3tbs fresh lemon juice
1tbs olive oil
2tsp Dijon mustard
1/3 cup finely chopped red capsicum
1/2 cup chopped fresh mint
1 spring onion - thinly sliced
1. Heat a grill. Rub both sides of the lamb chops with 3/4tsp of dried rosemary, sea salt & pepper. Place the lamb in the grill & cook until lamb chops are browned & cooked to your liking.
2. Meanwhile, in a small bowl - whisk the lemon juice, olive oil & Dijon mustard. Stir in the red capsicum, mint & spring onion.
3. Serve the lamb chops warm, with the sauce spooned over the top.