Grilled Lamb Chops with Peperonata | James Beard Foundation

Ingredients

• 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
• Kosher salt
• Pepper
• 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