Serves: 4
Total Calories: 124

FOR THE MARINADE:
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh oregano
2 teaspoons minced garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

8 rib lamb chops, , about 2 oz. each and 3/4 inches thick

1 large red bell pepper
1 large yellow bell pepper
1 tablespoon extra-virgin olive oil
kosher salt
freshly ground black pepper

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.

Trim the lamb chops of excess fat. Place the chops on a platter and coat both sides with the marinade. Cover with plastic wrap and refrigerate for 3 to 5 hours.

Grill the bell peppers over Direct Medium heat until the skins are black and blistered, 10 to 12 minutes, turning every 3 to 5 minutes. Remove from the grill and place in a paper bag close tightly. Let stand 10 to 15 minutes to steam off the skins. Remove the peppers from the bag and peel away the charred skins. Cut off the tops and remove the seeds. Slice into 1/4 inch strips and toss in a small bowl with the olive oil. Season with salt and pepper.

Grill the chops over Direct High heat until medium rare, 3 to 5 minutes, turning once halfway through grilling time. Divide the peppers among four appetizer plates. Place two warm chops on each plate. Serve immediately.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 124
Calories from Fat: 120

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