Lamb Chops on a Bed Of Peppers and Onions

• 2 large red peppers
• 2 large yellow peppers
• 2 pounds red onions
• 2 large cloves garlic
• 1 tablespoon fresh rosemary or 1 teaspoon dried
• 3 tablespoons olive oil
• 4 tablespoons plus 2 teaspoons red wine vinegar
• Freshly ground black pepper to taste
• 4 double thick rib or loin lamb chops, trimmed of all external fat

1. Thinly slice the peppers and onions.
2. Separate onions into rings.
3. Mince the garlic.
4. Heat the oil in large skillet and saute the peppers, onions, garlic and rosemary until the peppers and onions are very soft, about 15 minutes.
5. Season with black pepper.
6. Add 4 tablespoons vinegar; cover and cook over low heat about 15 minutes longer.
7. Meanwhile, preheat broiler and place chops in broiler pan and place broiler pan about 4 inches from source of heat, depending on thickness of chops.
8. Broil chops about 12 minutes for thin chops, about 15 minutes for double-rib chops, turning once.
9. Sprinkle each chop with 1/2 teaspoon vinegar.

red peppers, yellow peppers, red onions, garlic, fresh rosemary, olive oil, red wine vinegar, freshly ground black pepper, chops

Taken from cooking.nytimes.com/recipes/2106 (may not work)