GRANDMA’S ITALIAN LAMB CHOPS WITH PEPPERS


Broiled Lamb Chops with Peppers and onions sautéed in garlic and olive oil makes any dinner elegant and delicious.

The sweetness of the peppers brings out the flavor of the tender lamb.

Add a little dried oregano, mint and a couple of bay leaves and it only gets better.

Lamb chops are the most popular cuts of lamb meat.

Loin chops are the most expensive cuts but are also the most tender.

These little T-bone looking chops are best grilled or broiled.

I like to serve this broiled Lamb Chops with Peppers dinner with golden fried potatoes or roasted red potatoes and a steamed broccoli or cauliflower.

 

Roasted lamb chops

 

SERVINGS: 4

INGREDIENTS

12 loin lamb chops, cut 1 inch thick
1 small green bell pepper, sliced
1 small red bell pepper, sliced
1 small yellow pepper, sliced
1 large yellow onion, sliced
2 cloves of garlic, chopped
2 bay leaves
1 tsp of dried oregano
2 Tbls of extra virgin olive oil
1/4 cup of fresh parsley, chopped
1/2 tsp of dried mint
1/4 tsp of fresh ground black pepper
1/4 tsp of salt

PREPARATION

Season chops with salt and pepper
Place the chops on a broiler pan.
Broil on both sides about 10 to 13 minutes.
Meanwhile, in a large skillet, sauté the garlic, peppers and onions in the olive oil.
Add the bay leaves and oregano and cook until peppers and onions are tender, about 10 to 12 minutes.
Discard bay leaves.
Plate the chops and topped with the peppers

Garnish with parsley.

 

 

 

Source: GreatChicago

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