Calabrian Lamb Chops with Tomatoes, Peppers, and Olives Recipe

Name: Calabrian Lamb Chops with Tomatoes, Peppers, and Olives Recipe
Ingredients: 1 large red bell pepper; Eight 1-inch-thick lamb rib chops (2–2½ lb.); Fine sea salt; 2 tbsp. extra-virgin olive oil; 1 ⁄ 2 cup coarsely chopped yellow onion; 2 cups peeled, coarsely chopped, ripe plum tomatoes or canned San Marzano tomatoes, with their juices; 3 tbsp. coarsely chopped fresh flat-leaf parsley; 1 ⁄ 4 cup green olives in brine, pitted and coarsely chopped; Freshly ground black pepper

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In this recipe from Italian culinary queen Marcella Hazan, seared lamb chops are smothered in a bright sauce of fresh tomatoes, bell peppers, and green olives.

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Ingredients

1 large red bell pepper
Eight 1-inch-thick lamb rib chops (2–2½ lb.)
Fine sea salt
2 tbsp. extra-virgin olive oil
1⁄2 cup coarsely chopped yellow onion
2 cups peeled, coarsely chopped, ripe plum tomatoes or canned San Marzano tomatoes, with their juices
3 tbsp. coarsely chopped fresh flat-leaf parsley
1⁄4 cup green olives in brine, pitted and coarsely chopped
Freshly ground black pepper