Lamb with Peppers and Yogurt Sauce

1. 1

   Turn the heat to high under a cast-iron or other large, heavy skillet; a couple of minutes later, add the lamb and quickly sear on all sides.

2. 2

   Dont worry about cooking it through, but brown the exterior well.

3. 3

   Remove the lamb and put the peppers and chiles if youre using them in the same skillet, still over high heat.

4. 4

   Add the onion, cut sides down.

5. 5

   Cook until the peppers blacken on all sides, turning as necessary (the onion will blacken quickly; remove it and set aside).

6. 6

   When the peppers are beginning to collapse, after 10 to 15 minutes, remove the skillet from the heat and cover with foil or a lid.

7. 7

   Preheat the broiler and put the rack 2 to 4 inches from the heat source.

8. 8

   When the peppers cool slightly, peel and seed them, then cut or tear into strips; separate the onion into rings.

9. 9

   Combine the peppers and onions with the lamb, salt, pepper, and yogurt (and thyme leaves if you like) in a roasting pan just large enough to hold the lamb in one layer.

10. 10

    Broil until charred on top, just a few minutes, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.