There’s something special about a meal that comes together quickly yet feels vibrant and full of life. This simple skillet-and-broiler supper brings that kind of joy to the table—tender lamb chops, kissed by the heat, paired with sweet peppers that soften just enough to release their fragrance. It’s the kind of dish that reminds us how color, aroma, and good ingredients can lift an ordinary evening into something quietly memorable.
With just a handful of pantry staples—garlic, olives, oregano—this recipe leans into Mediterranean warmth, offering a bright, savory topping that complements the richness of the lamb. It’s fast enough for a weeknight, beautiful enough for company, and comforting enough to gather your family around with gratitude.
Start to Finish: 25 minutes Makes: 4 servings
Ingredients:
- 8 lamb rib or loin chops, cut 1 inch thick
- Salt and black pepper
- 3 small green, red, and/or yellow sweet peppers, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 tablespoon olive oil or cooking oil
- ¼ cup sliced, pitted green or ripe olives
- 1 tablespoon snipped fresh oregano
Directions:
- Preheat broiler.
- Trim fat from chops.
- Place chops on unheated rack of broiler pan.
- Broil chops 3 to 4 inches from heat for 10 to 15 minute for medium (160°F), turning chops once way through broiling.
- Season with salt and black pepper. Transfer to a serving platter.
- Meanwhile, in a large skillet cook sweet pepper and garlic in hot oil for 8 to 10 minutes or until crisp-tender. Add olives and oregano.
- Cook and stir until heated through. Spoon over chops.
