RECIPE INGREDIENTS12 lamb cutlets or 4 lb. short ribs
1/3 cup teriyaki sauce
For the Bell Pepper Salsa:
2 tablespoons sunflower oil
1 medium onion, quartered
1 medium red bell pepper, chopped
1 teaspoon minced garlic
13-oz. can of peeled tomatoes, roughly chopped
1 tablespoon balsamic vinegar
1 tablespoon maple syrup
1/4 teaspoon cracked black peppercorns
1/4 teaspoon ground chili
DIRECTIONS
Marinate lamb in teriyaki sauce for 1 - 12 hours.
Heat oil in a frying pan on high. Fry onion and bell pepper for 5 minutes. Add garlic, tomatoes with their liquid, vinegar, maple syrup, pepper and chili. Simmer, uncovered, for 15 minutes or until mixture is slightly thickened.
Preheat a fire in a grill to a high heat. (For wood or charcoal grills, heat to glowing coals. There must be no flames.) Drain meat, reserving marinade to use as a baste. Cook meat, basting occasionally with marinade, for about 7 minutes on each side, or until sealed, well browned and done to your liking.
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