8 lamb rib or loin chops, cut 1 inch thick

Salt and black pepper

3 small green, red, and/or yellow sweet peppers, cut into 1-inch pieces

2 cloves garlic, minced

1 T. snipped fresh oregano

1 T. olive oil or cooking oil

1/4 C. sliced pitted green or ripe olives

 

Preheat broiler. Trim fat from meat. Place chops on the unheated rack of a broiler pan. Sprinkle with salt and black pepper. Broil meat 3 to 4 inches from heat for 10 to 15 minutes for medium (160 degrees F), turning meat over after half of the broiling time. Season chops with salt and pepper. Transfer to a serving platter. Meanwhile, in a large skillet cook sweet peppers, garlic, and oregano in hot oil for 8 to 10 minutes or until sweet peppers are crisp-tender. Add olives. Cook and stir until heated through. Spoon over chops.