Lamb Rib Chops with Vegetable Hash
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 large Spanish onion, cut into 1/2-inch dice
- 4 garlic cloves, minced
- 1/4 pound smoked ham or prosciutto, sliced 1/4 inch thick
- 2 pounds tomatoes, cut into 1/2-inch dice
- 1/2 cup dry white wine
- 1/2 cup brandy
- 2 pounds zucchini, cut into 1/2-inch dice
- One 1 1/2-pound eggplant, cut into 1/2-inch dice
- 1 medium red bell pepper, cut into 1/2-inch dice
- 16 oil-cured black olives, pitted and chopped
- 2 tablespoons chopped oregano
- 2 teaspoons chopped thyme
- 2 teaspoons chopped rosemary
- 1 bay leaf
- Salt and freshly ground pepper
- 16 lamb rib chops (3 1/4 pounds)
- In a large, enameled cast-iron casserole, heat the 1/4 cup of olive oil.
- Add the onion, garlic and smoked ham and cook over moderate heat, stirring occasionally, until the onion is softened, 8 minutes.
- Add the tomatoes and cook over high heat until the juices are bubbling, 3 minutes.
- Add the wine and cook for 3 minutes.
- Add the brandy and simmer for 3 minutes.
- Stir in the zucchini, eggplant, bell pepper, olives, oregano, thyme, rosemary and bay leaf.
- Cover and simmer over moderately low heat, stirring occasionally, until the vegetables are tender, 35 minutes.
- Discard the bay leaf; reserve the ham for another use.
- Season with salt and pepper.
- In each of 2 very large skillets, heat 1 tablespoon of the remaining olive oil.
- Season the lamb chops with salt and pepper.
- Add the chops to the skillets and cook over high heat for 1 minute.
- Reduce the heat to moderately high and cook until the chops are browned on the bottom, 2 minutes.
- Turn the chops and cook until browned on the second side and medium-rare, about 2 minutes.
- Place 2 lamb chops on each plate.
- Spoon the samfaina alongside; serve.
extravirgin olive oil, onion, garlic, ham, tomatoes, white wine, brandy, zucchini, red bell pepper, oil, oregano, thyme, rosemary, bay leaf, salt, chops
Taken from www.foodandwine.com/recipes/lamb-rib-chops-vegetable-hash (may not work)