Lamb Chops on a Bed

of peppers and onions

Ingredients Directions
  • 2 large red peppers
  • 2 large yellow peppers
  • 2 pounds red onions
  • 2 large cloves garlic
  • 1 tablespoon fresh rosemary or 1 teaspoon dried
  • 3 tablespoons olive oil
  • 4 tablespoons plus 2 teaspoons red wine vinegar
  • freshly ground black pepper to taste
  • 4 double-thick rib or loin lamb chops, trimmed of all external fat

1. Thinly slice the peppers and onions. Separate the onions into rings.

2. Mince the garlic.

3. Heat the oil in a large skillet and sauté the peppers, onions, garlic and rosemary until the peppers and onions are very soft, about 15 minutes. Season with black pepper.

4. Add 4 tablespoons vinegar, cover and cook over low heat about 15 minutes longer.

5. Meanwhile, preheat broiler and place chops in broiler pan about 4 inches from heat source, depending on thickness of chops. Broil chops about 12 minutes for thin chops, 15 minutes for double-rib chops, turning once.

6. Sprinkle each chop with ½ teaspoon vinegar and arrange on platter over bed of onions and peppers.

Yield: 4 servings.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat Nov 8 16:48:12 EST 1997