Lamb Chops With Brussels Sprouts, Red Peppers and Ginger

• 4 cups brussels sprouts, trimmed
• 8 rib lamb chops, bones scraped of all fat, at room temperature
• 1 teaspoon olive oil
• 6 shallots, peeled and thinly sliced
• 2 teaspoons minced fresh ginger
• 2 cloves garlic, peeled and minced
• 2 red bell peppers, stemmed, cored and cut into thin strips
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste

1. Bring a large pot of water to a boil.
2. Add the brussels sprouts and blanch for 5 minutes.
3. Drain and cut sprouts in half.
4. Set aside.
5. Heat a large nonstick skillet over medium heat.
6. Add the chops to the skillet, in batches if necessary, and cook until medium-rare, about 1 minute each side.
7. Remove the chops from the skillet and keep warm.
8. Pour the fat from the skillet and discard.
9. Add the olive oil to the skillet.
10. Add the shallots and cook until they begin to brown, about 30 seconds.
11. Add the ginger and garlic and cook, stirring constantly, for 15 seconds.
12. Add the brussels sprouts and bell peppers and cook until crisp-tender, about 2 minutes.
13. Season with salt and pepper.
14. Season the lamb chops with salt and pepper to taste and divide among 4 plates.
15. Top with the brussels sprout mixture and serve immediately.

brussels sprouts, lamb chops, olive oil, shallots, fresh ginger, garlic, red bell peppers, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/8332 (may not work)