Grilled Lamb Chops with Peperonata Recipe

Name: Grilled Lamb Chops with Peperonata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup extra-virgin olive oil, plus more for brushing; 6 oil-packed anchovies, finely chopped; 3 red or yellow bell peppers (about 1 1/4 pounds), thinly sliced; 1 small sweet onion, thinly sliced; 3 garlic cloves, thinly sliced; Scant 1/2 cup golden raisins; 2 tablespoons drained capers; 1 tablespoon sugar; 1/4 cup white wine vinegar mixed with 3/4 cup of water; Salt; Freshly ground pepper; 8 small lamb chops (5 to 6 ounces each)

Servings: persons

1/3 cup extra-virgin olive oil, plus more for brushing
6 oil-packed anchovies, finely chopped
3 red or yellow bell peppers (about 1 1/4 pounds), thinly sliced
1 small sweet onion, thinly sliced
3 garlic cloves, thinly sliced
Scant 1/2 cup golden raisins
2 tablespoons drained capers
1 tablespoon sugar
1/4 cup white wine vinegar mixed with 3/4 cup of water
Salt
Freshly ground pepper
8 small lamb chops (5 to 6 ounces each)

1
Preheat the oven to 375.
2
In a large, deep skillet, heat the 1/3 cup of olive oil until shimmering.
3
Add the anchovies and cook over high heat, stirring, until dissolved, about 1 minute.
4
Add the peppers, onion and garlic and cook, stirring, until softened and lightly browned, about 10 minutes.
5
Stir in the raisins, capers and sugar.
6
Add the vinegar mixture and simmer over low heat until the peppers are very tender and the liquid is slightly reduced, about 5 minutes.
7
Season with salt and pepper and keep warm.
8
Heat a cast-iron grill pan until very hot.
9
Brush the lamb chops with olive oil and season with salt and pepper.
10
Grill the chops over high heat until they are lightly charred, about 1 minute per side.
11
Transfer the grill pan to the oven and roast the chops for 3 minutes for medium meat.
12
Serve the lamb chops with the peperonata.

2014

kcal

Calories

195

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup extra-virgin olive oil, plus more for brushing, 6 oil-packed anchovies, finely chopped, 3 red or yellow bell peppers (about 1 1/4 pounds), thinly sliced, 1 small sweet onion, thinly sliced, and more.

Yes, Grilled Lamb Chops with Peperonata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Lamb Chops with Peperonata

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