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8 lamb rib or loin chops, cut 1 inch thick <\/span><\/p>\n Salt and black pepper <\/span><\/p>\n 3 small green, red, and\/or yellow sweet peppers, cut into 1-inch pieces <\/span><\/p>\n 2 cloves garlic, minced <\/span><\/p>\n 1 T. snipped fresh oregano <\/span><\/p>\n 1 T. olive oil or cooking oil <\/span><\/p>\n 1\/4 C. sliced pitted green or ripe olives <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 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…<\/p>\n