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Sauteed Lamb Chops and Peppers
Served with garlic mashed potatoes
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Serves 4
Prep time: 15 minutes Total time: 35 minutes |
- 2-1/2 pounds starchy potatoes, such as russets
- 3 red bell peppers
- 1 bunch flat-leaf (Italian) parsley
- 1 lemon
- 1/4 cup whole milk
- 8 small lamb chops or 4 large chops
Shopping List
- Black pepper
- Extra-virgin olive oil
- 7 garlic cloves
- Sea salt
- Unsalted butter
Pantry Items
- Chef’s knife
- Heavy skillet
- Large saucepan
- Measuring cups and spoons
- Mixing bowls
- Paring knife
- Potato masher
- Small saucepan
- Spatula
- Strainer
- Tongs
- Vegetable Peeler
- Whisk
- Wooden spoons
Tools
- Wine: An Italian red, like one from Puglia
- Dessert: Clementines and cookies
Suggestions
- When you walk in the door
- Don’t refrigerate the lamb chops
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Open the wine
- Prep
- Peel the potatoes and cut them into 2-inch pieces. Put them in the large saucepan, just cover with water, add 1 tbsp. salt and put over medium-high heat.
- Rinse and pat dry the parsley. Pluck ½ cup leaves.
- Trim and seed the bell peppers. Cut them into thin strips.
- Peel the garlic. Cut 5 cloves in half, lengthwise, mince the remaining 2 cloves.
- Start Cooking
- When the potato water starts to boil, add the cut garlic cloves, partially cover the pot and cook until the potatoes are tender through, 15-20 minutes.
- Put 1/4 cup milk and 4 tbsps. butter in the small saucepan over low heat.
- Put 1 tbsp. olive oil in a skillet over medium-high heat and when it’s hot but not smoking, add the peppers.
- Stir, reduce the heat to medium, cover and cook until the peppers are softened, about 8 minutes.
- Check the milk and butter. If the butter is melted, remove the pan from the heat.
- Set the table now and pour yourself a glass of wine.
- Mince the parsley and stir it into the peppers.
- Check the potatoes. If they’re tender, drain them and save some cooking liquid.
- Put the potatoes and garlic in a large bowl and pour the milk and butter over them. Using the potato masher, mash them until they’re the consistency you like. If they need more liquid, add the cooking liquid 1 tbsp. at a time. Cover and keep warm.
- Check and stir the peppers. Reduce the heat to low.
- Heat 1 tbsp. olive oil in the heavy skillet over medium-high heat.
- When the oil is hot but not smoking, add the lamb chops and cook for 2 minutes on each side (if you like them rare), for about 3 minutes per side (if you like them cooked through).
- Squeeze half the lemon over the lamb chops and season them generously with pepper. Transfer them and their juices to a platter.
- Remove the peppers from the heat and put them around the lamb chops. Garnish with parsley sprigs.
- Take the lamb and peppers, and the mashed potatoes to the table. Dinner is ready! Don’t forget the wine.
