LAMB CHOPS A LA PIZZAIOLA

LAMB CHOPS A LA PIZZAIOLA image

Categories Lamb

Yield 2 people

Number Of Ingredients 10

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1 rack lamb (about 1-1/4 lbs.)
2 Tbsp. Bertolli® Classico Olive Oil
1 small red bell pepper, julienned (1/8- x 1/8- x 3-inch strips)
1/2 onion, sliced
1/4 cup dry red wine OR beef broth
1/3 cup beef broth
1 pouch Bertolli® Premium Summer Crushed Tomato and Basil Pasta Sauce
1/4 cup pitted ripe olives, coarsely chopped
3 hot cherry peppers, thinly sliced
2 Tbsp. chopped fresh parsley

Steps:

Preheat oven to 350°. Season lamb, if desired, with salt and black pepper. In 12-inch cast iron or oven-proof skillet, brown lamb. Place skillet in oven and roast until desired doneness, about 20 minutes for medium. Remove from oven and let stand. Meanwhile, in 12-inch nonstick skillet, heat Olive Oil over medium heat and cook red pepper with onion, stirring occasionally, until they begin to soften. Season, if desired, with salt and black pepper. Stir in wine and reduce by half. Stir in broth and reduce by half. Stir in Sauce; heat through. Stir in olives, cherry peppers and parsley. Slice lamb. Serve, if desired, on Soft Polenta* with red pepper mixture. *SOFT POLENTA: In 1-quart saucepan, bring 1-2/3 cups water and 1 tsp. chopped fresh thyme to a boil over high heat. Reduce heat to low. With wire whisk, slowly stir in 1/4 cup PLUS 1 Tbsp. fine quick-cooking polenta and simmer, stirring constantly, 3 minutes or until polenta is done. Stir in 1/4 cup butter and 1/3 cup Parmigiano-Reggiano cheese. Season, if desired, with salt and ground black pepper.