Lamb Chops with Piquillo Peppers and Sherry Vinegar Sauce

1. 1

   Season the lamb chops with salt and pepper.

2. 2

   In a very large skillet, heat 2 tablespoons of the olive oil until shimmering.

3. 3

   Add the lamb chops and cook over moderately high heat, turning once, until browned on the outside and medium-rare within, about 12 minutes.

4. 4

   Transfer the lamb chops to a platter and keep warm.

5. 5

   Reduce the heat to moderate.

6. 6

   Add the shallot to the skillet and cook until fragrant, about 30 seconds.

7. 7

   Add the sherry vinegar and simmer for 1 minute, scraping up the browned bits from the bottom of the pan.

8. 8

   Add the chicken broth and simmer until the sauce coats the back of a spoon, about 2 minutes.

9. 9

   Stir in the piquillo peppers and capers and cook until warmed through.

10. 10

    Remove the skillet from the heat and stir in the remaining 1 tablespoon of olive oil and the parsley; season with salt and pepper.

11. 11

    Pour the sauce over the lamb chops and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.