Ingredients
1 small onion
1 garlic clove
grated zest of 1 lemon
1 tablespoon dry white wine
1 teaspoon dried oregano
1 cup plus 2 tablespoons extra virgin olive oil
fine sea salt
freshly ground black pepper
12 lamb chops, frenched and trimmed
2 yellow bell peppers
2 red bell peppers
1 pound white grapes or 3 tablespoons verjus
4 anchovy fillets, roughly chopped
1 red onion, chopped
2 tablespoons chopped fresh flat-leaf parsley
Preparation
Coarsely chop the onion, garlic, and lemon zest and place in a stand mixer or food processor with the metal blade with the wine, dried and fresh oregano, and ¾ cup of the olive oil. Season with salt and pepper and process until a coarse mixture is formed.
Rub the chops with this marinade, then place them in the refrigerator, covered, for at least 2 hours or overnight. Do not remove from the marinade until just before grilling.
Roast the peppers over the flame of a gas burner, turning them frequently with the help of a long fork or tongs to roast them evenly on all sides. (You can also do this under the broiler.) Place them in a bowl sealed with plastic wrap for ½ hour; then peel them, removing all the burned skin; to make this easier, you can peel the peppers under running water. Cut the peppers into 1-inch-wide strips.
If you’re using the grapes, press them in a potato ricer or a food mill and transfer the juice to a small casserole. Cook over low heat to reduce it by half, then remove from the heat and let cool. Skip this step if you’re using verjus.
Place 1 teaspoon salt in a small bowl. Add the cooled grape liquid or verjus and stir to dissolve the salt. Add the remaining 6 tablespoons olive oil in a thin stream, whisking to emulsify. Add the peppers, anchovies, chopped red onion, and parsley. Cover and marinate for 3 hours.
Prepare an outdoor grill for grilling.
Grill the chops to desired doneness. Season with salt and freshly ground black pepper. Serve at once, topped with the roasted pepper dressing.
VINO A young Pinot Noir from Washington State will complement the delicate lamb.
