Ingredients
- 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
- Nutritional Information
Nutritional analysis per serving (4 servings)
865 calories; 63 grams fat; 18 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 10 grams polyunsaturated fat; 32 grams carbohydrates; 6 grams dietary fiber; 13 grams sugars; 39 grams protein; 181 milligrams cholesterol; 199 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Thinly slice the peppers and onions. Separate onions into rings.
- Mince the garlic.
- Heat the oil in large skillet and saute the peppers, onions, garlic and rosemary until the peppers and onions are very soft, about 15 minutes. Season with black pepper.
- Add 4 tablespoons vinegar; cover and cook over low heat about 15 minutes longer.
- Meanwhile, preheat broiler and place chops in broiler pan and place broiler pan about 4 inches from source of heat, depending on thickness of chops. Broil chops about 12 minutes for thin chops, about 15 minutes for double-rib chops, turning once.
- Sprinkle each chop with 1/2 teaspoon vinegar.
- Onions and peppers may be prepared with slicing blade of food processor.
50 minutes
Dining and Cooking