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1
Coarsely chop the onion, garlic, and lemon zest and place in a stand mixer or food processor with the metal blade with the wine, dried and fresh oregano, and 3/4 cup of the olive oil. Season with salt and pepper and process until a coarse mixture is formed.
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2
Rub the chops with this marinade, then place them in the refrigerator, covered, for at least 2 hours or overnight. Do not remove from the marinade until just before grilling.
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3
Roast the peppers over the flame of a gas burner, turning them frequently with the help of a long fork or tongs to roast them evenly on all sides. (You can also do this under the broiler.) Place them in a bowl sealed with plastic wrap for 1/2 hour; then peel them, removing all the burned skin; to make this easier, you can peel the peppers under running water. Cut the peppers into 1-inch-wide strips.
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4
If you're using the grapes, press them in a potato ricer or a food mill and transfer the juice to a small casserole. Cook over low heat to reduce it by half, then remove from the heat and let cool. Skip this step if you're using verjus.
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5
Place 1 teaspoon salt in a small bowl. Add the cooled grape liquid or verjus and stir to dissolve the salt. Add the remaining 6 tablespoons olive oil in a thin stream, whisking to emulsify. Add the peppers, anchovies, chopped red onion, and parsley. Cover and marinate for 3 hours.
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6
Prepare an outdoor grill for grilling.
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7
Grill the chops to desired doneness. Season with salt and freshly ground black pepper. Serve at once, topped with the roasted pepper dressing.
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8
VINO
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9
A young Pinot Noir from Washington State will complement the delicate lamb.
