Broiled Lamb Chops with a Smoky Pipérade


Broiled Lamb Chops with a Smoky Pipérade

Broiled Lamb Chops with a Smoky Pipérade
Tim Turner

A classic Basque pipérade contains green peppers, onions, and tomatoes. This one doesn’t. Red, yellow, and orange peppers sub for green. Tomatoes are out; smoked paprika and sherry vinegar are in. It turns broiled lamb chops into a party. Great sides include: Cannellini Beans with Rosemary, Broiled Summer Squash with Roasted Pepper Oil, Broiled Zucchini with Double Basil, Roasted Garlic Asparagus, and Roasted Garlic Green Beans. Leftovers are outrageous with eggs for breakfast. Tips: If you don’t have sherry vinegar, use red wine vinegar instead. Also, be aware that smoked paprika comes in two varieties—hot (calidad) and sweet (dulce). You’ll want the sweet one here. For another take on the sautéed veggies, check out Chickpeas with a Smoky Pipérade. Grass-fed lamb is the most eco-friendly choice, but even that should be a rare treat: Lamb has the largest carbon footprint of all meats.

Per serving: 299 calories, 12 g total fat, 4 g saturated fat, 74 mg cholesterol, 22 g total carbohydrate, 8 g fiber, 69 mg sodium.

Estimated Cook Time: 30 - 60 minutes.
Difficulty: Moderate.
Servings: 4

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