Grilled lamb chops with slow-baked tomatoes and mint-chili salsa

This dish can be made with all sorts of vegetable sides. Just choose the best of the season. But the delicious lamb chops are the highlight of this dish. I’d just got the first asparagus and some lovely merinda tomatoes from my greengrocer, so that’s today’s side dish, but you can use whatever is in season.

Mint-chili salsa

This salsa tastes of sun and summer, and goes well with pretty much everything. It’ll give a boost to your dish, whether you’re grilling fish, chicken or meat.

Chop the parsley and mint as finely as you can. Put the chopped herbs in a bowl with the rest of the ingredients. Season with salt, pepper and extra lemon juice.

Slow-baked tomatoes

Halve the tomatoes and season them with salt and pepper. Place the tomatoes in an ovenproof dish. Put a few slices of garlic and sprigs of thyme on them. Drizzle with olive oil and place the tomatoes in a medium-hot oven for an hour or an hour and a half until the juice in the tomatoes has dried.

Grilled asparagus

Break off the asparagus where they naturally crack when you bend them. Throw out the end bits.

Turn them in a little olive oil and season with salt and pepper.

Put them on a hot grill and grill them for 2 minutes on each side until they have clear grill marks.

Put them on a platter. Grate plenty of Parmesan over them and drizzle with some good olive oil.

Season the lamb chops with salt and pepper and grill them on a hot grill. I prefer them pink inside, so 2 minutes on each side is enough.

Serve with a spoonful of salsa, slow-baked tomatoes and grilled asparagus.