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Source: America's Favorite Food Associations

Lamb Shoulder Chop w/Roasted Bell Pepper
Lamb with bell peppers gives the lamb a unique taste.
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Serves: 4
Prep Time: 30 minutes
Cook Time: 30-60 minutes
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4 (6-8 ounce) American lamb shoulder chops, or 1 1/2 pounds American lamb chops, trimmed of fat
2 large red bell peppers, fire roasted, or 1 cup packed bottled roasted red peppers or pimentos
Salt and freshly ground pepper
1 tablespoon olive oil
1/2 cup onion, finely chopped
1 tablespoon garlic, minced
1 cup dry white wine
1 tablespoon tomato paste
1/2 teaspoon dried marjoram, or oregano
1 cup sour cream, or creme fraiche (optional)
1/4 cup fresh parsley, chopped
1 pound pasta, cooked




Cut half a roasted or bottled bell pepper or pimento lengthwise into strips about 1/8 inch wide. Set aside. Put the rest of the peppers into a food processor or blender and puree them. Set the puree aside.
Season the chops well with salt and pepper. In a heavy skillet large enough to hold all the chops without crowding, heat the olive oil over high heat. Put in the chops and brown on each side for 3 minutes. Remove the chops and set aside. Pour off all but 1 tbsp of the fat from the pan and add the onion and garlic. Reduce the heat to medium and cook, stirring often, for 3 minutes. Add the wine, tomato paste, and marjoram and bring to a boil, scraping up any browned bits from the bottom of the pan.

Reduce the heat and return the browned chops to the pan. If you're using chewier shoulder chops, braise them over low heat for 45 minutes, or to an internal temperature of 145 - 150 degrees. For more tender chops, braise for 7-10 minutes, until medium 135 - 150 degrees. Remove the chops and cover them loosely to keep warm.

Skim any fat from the pan and add the pureed peppers. If necessary, boil the sauce to reduce and thicken it. Stir in the sour cream or creme fraiche, if you wish, and add the reserved pepper strips and chopped parsley. Spoon two-thirds of the sauce over the cooked pasta of your choice and arrange the chops on top. Spoon on the remaining sauce and serve.





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