Calabrian-Style Lamb Chops

Name: Calabrian-Style Lamb Chops
Yield: Serves 4
Cuisine: Italian
Ingredients: Kosher salt and freshly ground black pepper, to taste; 8 rib lamb chops, each about 1″ thick; 2 tbsp. extra-virgin olive oil; 1 28-oz. can whole peeled tomatoes, crushed by hand; ½ cup chopped yellow onion; ¼ cup green olives in brine, pitted and coarsely chopped; 1 large red bell pepper; 3 tbsp. finely chopped fresh flat-leaf parsley

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Europe
Italy
Calabria
Main course
Mediterranean
Gluten-free

Method

Cut bell pepper lengthwise along creases; stem, seed, and peel with a swivel-blade vegetable peeler. Cut into 1½″ squares.
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