Source: dLife

Grilled lamb chops on a bed of tomato and mint salsa.

Servings

1 fresh tomatoes , peeled
3 tbsp fresh mint , chopped
1 tbsp balsamic vinegar
0.5 tsp extra virgin olive oil
1 lb Lamb, rib, lean, raw, choice, 1/4" trim , 6 chops to equal 1 pound total (each about 3/4 in. thick)
3 tbsp Seeds, sunflower, roasted & salted
1 pinch salt
1 pinch black pepper

1 Slice tomato in half, taking out any seeds or juice. Cut out the core and throw away. Chop the tomato into 1/2 inch squares.
2 Combine tomatoes, mint, vinegar, and oil. Set onto a serving platter.
3 Preheat grill.
4 Slice off fat from surface of lamb. Lay lamb on hot grill and grill 4 to 5 minutes per side or until desired degree of doneness, lamb should be lightly brown and pink in the middle.
5 When ready to serve, arrange lamb on bed of tomatoes. Top with sunflower seeds, salt and pepper.