LAMB CHOPS CALABRIA-STYLE WITH TOMATOES, PEPPERS, AND OLIVES

LAMB CHOPS CALABRIA-STYLE WITH TOMATOES, PEPPERS, AND OLIVES image

Yield 4

Number Of Ingredients 9

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1 large red bell pepper or 2 small ones
8 rib lamb chops, each about 1inch thick
Fine sea salt
2 tbsp. extra-virgin olive oil
1/2 cup chopped onion
2 cups peeled, ripe, fresh plum tomatoes, cut up with their Juice, or canned imported Italian san marzano tomatoes
3 tbsp. chopped Italian flat-leaf parsley
1/4 cup green olives in brine, pitted and coarsely cut up
Freshly ground black pepper

Steps:

1. Cut each pepper lengthwise along the creases, remove the stem, seeds, and pithy core, and skin with a swivel-blade vegetable peeler. Cut into approximately 1 1/2 inch squares. 2. Sprinkle the chops on both sides with a little salt. 3. Put the olive oil into a 12 skillet and turn on the heat to high. When hot slide in the lamb chops. Brown them thoroughly on one side, turn them, and brown thoroughly on other side; transfer to a plate. 4. Put the onions into the pan and cook over lively heat, stirring frequently. until they become colored a rich gold. Add the tomatoes with their juice, turning them over in the pan once or twice, and cook for 5 minutes. Add the peppers. parsley. olives, salt, and generous grindings of pepper. Turn the heat down to medium. Cook. stirring occasionally, for about 8 minutes until the peppers are tender but firm. 5. Sprinkle the chops with pepper and put them Into the pan with the sauce. Turn the chops over several times to coat them well, and after a minute or so empty the full contents of the skillet onto a warm serving plater and promptly bring to the table.