There are a number of variations on Calabrian lamb chops, which seem to have bell pepper as a common thread. Carlo Midione gives a version with artichokes in his The Food of Southern Italy, while this version instead adds green olives. To serve 4:
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients:
- 8 lamb chops, with bone, weighing 1/4 pound (100 g) each
- 1/2 pound (200 g)canned chopped tomatoes
- 1/4 pound (100 g) pitted green olives
- A red bell pepper
- 2 scallions
- 4/5 cup (200 ml) dry rosé wine
- 1 tablespoon minced parsley
- A bay leaf
- 2 tablespoons olive oil
- Salt and pepper to taste
Preparation:
Wash, stem, rib, and seed the pepper, and cut it into squares.
Peel the scallions, chop them, and sauté them, stirring, in the olive oil with the bay leaf. When they begin to color, add the cutlets and sauté them too over a moderate flame, turning them to brown both sides. Season them to taste with salt and pepper, add the wine, and continue simmering until it has evaporated.
Add the olives and the peppers, and after a few more minutes, the tomatoes. Cook for another 15 minutes more, and serve, with a southern red, for example a Ciró Rosso.
Peel the scallions, chop them, and sauté them, stirring, in the olive oil with the bay leaf. When they begin to color, add the cutlets and sauté them too over a moderate flame, turning them to brown both sides. Season them to taste with salt and pepper, add the wine, and continue simmering until it has evaporated.
Add the olives and the peppers, and after a few more minutes, the tomatoes. Cook for another 15 minutes more, and serve, with a southern red, for example a Ciró Rosso.
