Grilled Lamb Chops with Peperonata
Westgate Las Vegas Resort & Casino, Las Vegas
These garlicky grilled lamb chops are brightened up with a quick stew of bell peppers, onions, olives, and wine.
1 rack lamb chops
1/4 cup plus 3 tablespoons extra virgin olive oil, divided
8 cloves thinly sliced garlic, divided
6 mint leaves, leaves picked and chopped
4 sprigs thyme, chopped
1 large sprig rosemary, leaves picked and chopped
3 yellow bell peppers, cut into 1/4-inch strips
3 red bell peppers, cut into 1/4-inch strips
2 red onions, cut into 1/4-inch strips
1/4 cup chopped pitted black niçoise olives
1/2 cup white wine (such as pinot grigio)
1/2 cup balsamic vinegar
One 14-ounce can whole San Marzano tomatoes, crushed by hand and liquid drained
4 basil leaves
Marinate the lamb: cut the rack into 8 chops. In a bowl, mix together 1/4 cup extra virgin olive oil with 3 cloves thinly sliced garlic and the chopped mint, thyme, and rosemary. Rub the marinade over the lamb chops and let them sit in the refrigerator overnight. Remove the lamb chops from the refrigerator at least 30 minutes before cooking.
Make the peperonata: in a medium sauté pan set over medium heat, add 3 tablespoons extra virgin olive oil. Add both peppers and onions and sweat for 10 minutes, stirring occasionally. Season to taste with salt and pepper. Add the remaining sliced garlic and the black olives and cook for 5 minutes more. Add the white wine and reduce until the pan is dry. Add the balsamic vinegar and reduce until the pan is dry. Add the tomatoes and stir to combine. Lower the heat to medium-low and cook, stirring occasionally, until the peperonata has reduced, about 10 minutes. Taste and adjust seasonings. Roughly chop the basil leaves and add them to the peperonata right before serving.
While the peperonata is reducing, preheat a medium sized cast iron skillet over high heat. Season the lamb chops on both sides with salt and pepper. Place the chops flat side–down in the heated pan and cook them on one side until golden brown, about 3 to 4 minutes. Flip each chop and cook for another 3 to 4 minutes until medium–rare (125˚F to 130˚F on a meat thermometer).
To serve, plate 2 lamb chops per plate and spoon the peperonata over the top.