Calabrian-Style Lamb Chops

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Comfort Food

By The Editors of Saveur

Published 2015

  • About

In Marcella Hazan’s words, this simple dish “starts out as two before becoming one.” Instead of being braised in the rustic tomato sauce, the lamb chops are seared separately and put to the side while the sauce cooks. The result is chops that remain pink and juicy.


  • 1 large red bell pepper
  • 8 rib lamb chops, each about 1″ thick
  • Kosher salt and freshly ground black pepper, to taste


  1. Cut bell pepper lengthwise along creases; stem, seed, and peel with a swivel-blade vegetable peeler. Cut into 1½″ squares.
  2. Season lamb with salt and pepper. Heat oil in a 12″ skillet over high; cook lamb, turning, until browned, 6–8 minutes. Set lamb aside. Add onion to pan and cook until golden, 5–7 minutes; add tomatoes and cook 5 minutes. Add bell pepper, olive