Instructions

You will need a large frying or saute pan–large enough to hold the lamb chops and deep enough to comfortably hold the tomato sauce–and a plate or platter to prepare this recipe. I used a 12in/30cm frying pan.

Lamb should be at room temperature when you cook it.

Pour enough olive oil into the pan to generously coat the bottom. This is about 2 tablespoons in my pan. Heat to medium high. Add the lamb chops, salt lightly, and cook 3-4 minutes per side for a pink interior. Cook longer if you prefer lamb more well-done.

Once lamb is cooked to your liking, turn heat down under pan and remove chops to plate.

Adjust heat to medium and add onions, red pepper, and optional garlic clove to pan. Cook about 4 minutes, until onions, pepper, and garlic have softened. Add a little more olive oil if pan is dry.

Add parsley, olives, and tomato sauce. Stir to blend. Simmer for a few minutes. Add lamb chops to sauce. Make sure everything is heated through. Serve in deep pasta bowls or on a large, deep platter.

Lamb with tomato sauce may be refrigerated up to four days. It can be frozen up to two months, but I would freeze the lamb and sauce separately.

Notes:

I used lamb shoulder chops; the original recipe calls for rib chops but notes loin chops work, too.

Hazan is a noted advocate of peeling raw peppers. While I find peeling raw pepper challenging, if you want to try it, here is Hazan’s method: cut the pepper along its natural creases and seed it. Then peel the skin with swivel-bladed peeler using a “side-to-side seesaw motion” with a light touch.

Boneless skinless chicken breasts would also work here; take care not to overcook them.

Bone-in chicken thighs would be even better: remove the skin, as it will become soggy. Preheat the oven to 350F/180C oven. Use an oven safe skillet or baking dish; cook for about 45 minutes, then test it for doneness. If the flesh is still pink, give it another 15 minutes.