Lemon-Marinated Lamb Chops (Costolette D’Agnello Alla Griglia In Marinata Di Limone)

• 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

1. 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 3/4 cup of the olive oil. Season with salt and pepper and process until a coarse mixture is formed.
2. 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.
3. 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 1/2 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.
4. 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.
5. 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.
6. Prepare an outdoor grill for grilling.
7. Grill the chops to desired doneness. Season with salt and freshly ground black pepper. Serve at once, topped with the roasted pepper dressing.
8. VINO
9. A young Pinot Noir from Washington State will complement the delicate lamb.

onion, garlic, lemon, white wine, oregano, extra virgin olive oil, salt, freshly ground black pepper, lamb chops, yellow bell peppers, red bell peppers, white grapes, anchovy, red onion, flatleaf

Taken from www.epicurious.com/recipes/member/views/lemon-marinated-lamb-chops-costolette-d-agnello-alla-griglia-in-marinata-di-limone-1239170 (may not work)