| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Cook: | 45 min |
| Yield: | 2 servings, plus extra peppers |
Ingredients
- 2 tablespoons chopped parsley
- 1 teaspoon grated lemon peel
- 1/4 teaspoon minced fresh garlic
- 1/3 cup olive oil
- 2 onions, thinly sliced
- 2 each: green, red and yellow bell peppers, seeded and cut into 1/4 inch strips
- Salt and freshly ground black pepper
- 4 rib lamb chops
Instructions
- Combine the parsley, lemon peel and garlic and set aside for later as a garnish for the lamb chops.
- In a large skillet heat the olive oil. Add onions and cook gently until golden and brown (be sure not to burn them). Add peppers and continue to cook for about 10 minutes or until tender, but still with some crispness left. Season with salt and pepper.
- When onions and pepper are tender, cook the lamb chops. Dry them, season at last minute with salt and pepper and either grill or broil them for 3 to 4 minutes a side or not beyond medium rare.
- Spoon peppers and onions on plate; top with lamb chops and sprinkle lemon parsley mixture over lamb. You’ll have “planned leftover” peppers and onions for the following night.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1014 |
| Total Fat | 87 g |
| Saturated Fat | 27 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 35 g |
| Cholesterol | 141 mg |
| Sodium | 1265 mg |