Lamb Chops Scarpariello

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 red bell peppers
• 5 garlic cloves, finely chopped, divided
• 1 teaspoon finely chopped rosemary
• 3 tablespoons extra virgin olive oil, divided
• 2 lbs lamb chops (4 1-inch thick)
• 1 medium onion, chopped
• 4 fresh red peppers (1/4 pounds total) or 4 green cherry peppers (1/4 pounds total) or 2 fresh red jalapenos, finely chopped (1/4 pounds total)
• 1/2 cup dry wine
• 1/2 cup reduced-sodium chicken broth
• 2 tablespoons unsalted butter
• 1 teaspoon fresh lemon juice
• 1/4 cup coarsely chopped flat leaf parsley

Recipe

• 1 roast bell peppers on racks of gas burners over high heat (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened, 10 to 12 minutes. transfer to a large bowl and tightly cover with plastic wrap. let stand, covered, 20 minutes. peel, then halve lengthwise, discarding stems and seeds. cut peppers into 1-inch pieces.
• 2 while peppers stand, mince and mash half of garlic to a paste with 3/4 teaspoon salt. combine with rosemary, 1 tablespoon oil, and 1/2 teaspoon pepper. rub onto chops.
• 3 heat remaining 2 tablespoons oil in a large heavy nonstick skillet over medium-high heat until it shimmers. sauté lamb, turning once, until pale golden in spots and just cooked through, 4 to 6 minutes. transfer to a plate and keep warm, loosely covered with foil.
• 4 add roasted peppers to skillet with onion, remaining garlic, cherry peppers, and 1/4 teaspoon salt. cook, stirring occasionally, until onion is softened, 5 to 6 minutes. add wine and broth and boil until liquid is reduced to a glaze, about 5 minutes. add meat juices from plate and remove skillet from heat. add butter, stirring until incorporated. stir in lemon juice, parsley, and salt to taste and spoon over chops.