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Calabrian Lamb Chops with Tomatoes, Peppers, and Olives (Costolette d\u2019Agnello alla Calabrese)<\/p>\nCalabrian Lamb Chops with Tomatoes, Peppers, and Olives (Costolette d\u2019Agnello alla Calabrese)<\/p>\n
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1 large red bell pepper<\/p>\n
Eight 1-inch-thick lamb rib chops (2\u20132\u00bd lb.)<\/p>\n
Fine sea salt<\/p>\n
2 T. extra-virgin olive oil<\/p>\n
1\u20442 cup coarsely chopped yellow onion<\/p>\n
2 cups peeled, coarsely chopped, ripe plum tomatoes or canned San Marzano tomatoes, with their juices<\/p>\n
3 T. coarsely chopped fresh flat-leaf parsley<\/p>\n
1\u20444 cup green olives in brine, pitted and coarsely chopped<\/p>\n
Freshly ground black pepper<\/p>\n
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Cut the pepper lengthwise along the creases, remove the stem, seeds, pithy core, and skin with a vegetable peeler. Cut into approximately 1\u00bd-inch squares. Sprinkle the lamb chops on both sides with a little salt. In a 12-inch skillet set over high heat, add the oil. When the oil is hot, add the lamb. Cook, turning once, until thoroughly browned on both sides, about 3 minutes per side. Transfer to a plate. To a large skillet over high heat, add the oil. When the oil is hot, add the lamb chops and cook, turning once, until thoroughly browned on both sides, about 3 minutes per side. Transfer to a plate. Turn the heat down to medium-high, add the onion to the skillet, and cook, stirring frequently, until deep golden, 18\u201322 minutes. Add the tomatoes with their juices and cook, stirring occasionally, until the juices begin to thicken, 5\u20138 minutes. Add the peppers, parsley, and olives; season with salt and pepper. Turn the heat to medium and cook, stirring occasionally, until the peppers are just tender, about 8 minutes more. Season the chops with black pepper, then return them to the skillet . Turn several times until coated, then transfer to a platter and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Calabrian Lamb Chops with Tomatoes, Peppers, and Olives (Costolette d\u2019Agnello alla Calabrese) 1 large red bell pepper Eight 1-inch-thick lamb rib chops (2\u20132\u00bd lb.) Fine sea salt 2 T. extra-virgin olive oil 1\u20442 cup coarsely chopped yellow onion 2 cups peeled, coarsely chopped, ripe plum tomatoes or canned San Marzano tomatoes, with their juices 3 T. coarsely chopped fresh flat-leaf parsley 1\u20444 cup green olives in brine, pitted and coarsely chopped Freshly ground black pepper Cut the pepper…<\/p>\n