The lamb chops on this recipe—tailored from one by the legendary Italian cookbook writer Marcella Hazan—must be cooked solely briefly, to a still-vibrant, heat pink. If cooked for too lengthy, the meat loses its juice and turns an unappetizing grey.
Discover this recipe in our cookbook, SAVEUR: Italian Comfort Food
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Calabrian Lamb Chops with Tomatoes, Peppers, and Olives (Costolette d’Agnello alla Calabrese)
On this recipe from Italian culinary queen Marcella Hazan, seared lamb chops are smothered in a vibrant sauce of recent tomatoes, bell peppers, and inexperienced olives.
Yield: serves 4
Time:
1 hour
Substances
- 1 massive purple bell pepper
- Eight 1-inch-thick lamb rib chops (2–2½ lb.)
- High quality 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 recent flat-leaf parsley
- 1⁄4 cup inexperienced olives in brine, pitted and coarsely chopped
- Freshly floor black pepper
Directions
- Minimize the pepper lengthwise alongside the creases, take away the stem, seeds, pithy core, and pores and skin with a vegetable peeler. Minimize into roughly 1½-inch squares.
- Sprinkle the lamb chops on either side with a bit salt.
- In a 12-inch skillet set over excessive warmth, add the oil. When the oil is scorching, add the lamb. Prepare dinner, turning as soon as, till totally browned on either side, about 3 minutes per aspect. Switch to a plate.
- To a big skillet over excessive warmth, add the oil. When the oil is scorching, add the lamb chops and prepare dinner, turning as soon as, till totally browned on either side, about 3 minutes per aspect. Switch to a plate. Flip the warmth all the way down to medium-high, add the onion to the skillet, and prepare dinner, stirring ceaselessly, till deep golden, 18–22 minutes. Add the tomatoes with their juices and prepare dinner, stirring sometimes, till the juices start to thicken, 5–8 minutes. Add the peppers, parsley, and olives; season with salt and pepper. Flip the warmth to medium and prepare dinner, stirring sometimes, till the peppers are simply tender, about 8 minutes extra.
- Season the chops with black pepper, then return them to the skillet . Flip a number of occasions till coated, then switch to a platter and serve.
