Ingredients

12 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

Description

Glazed Lamb With Bell Pepper Salsa, Recipe

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