LAMB CHOPS TOMATOES PEPPERS

Braden Family Cookbook

Chuck Braden

LAMB CHOPS TOMATOES PEPPERS & OLIVES KAZAN

For 2

	1 large red bell pepper
	8 rib lamb chops, 1” thick (use a small rack, 8 bones, cut into individual chops)
	Salt
	2 TBSP olive oil
	½ cup chopped onion
	2 cups San Marzano tomatoes
	3 TBSP chopped flat leaf Italian parsley
	½ cup brined green olives, pitted & coarsely chopped
	Fresh ground black pepper

Skin & remove seeds and white stuff from pepper, cut into 1 ½” square. Lightly salt chops. Put oil in skillet and turn heat to high. When oil is hot, add chops, brown well on both sides. Chops should be just medium rare. Remove chops to a plate. Add onion to pan and cook until golden. Add tomatoes, their juice and cook for about 5 minutes. Add peppers, parsley, olives, some salt and black pepper and cook for about 8 minutes until peppers are cooked, but firm.

Sprinkle chops with pepper, add to tomato mixture and toss a few times to coat them well. Serve!