Peppered Lamb Chops W/portabella

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 lb lamb shoulder chop
• 1/2 cup portabella mushroom, rough chopped
• 1/2 cup red bell pepper, rough chopped
• 1/4 cup green bell pepper, rough chopped
• 1/2 yellow bell pepper, rough chopped
• 1/2 cup orange bell pepper (optional)
• 1/4 cup poblano pepper, rough chopped
• 1/2 cup onion, rough chopped
• 1 roma tomato, cut into cubes
• 3 teaspoons fresh garlic, chopped
• salt
• pepper
• olive oil
• worcestershire sauce

Recipe

• 1 you'll want to start by getting your lamb into a brine any brine will do. i use water, salt, peppercorns, honey and apple cider vinegar. let the chops sit for at least 20 minutes.
• 2 while your chops are hanging out, you'll want to get all of the veggies into a baking dish. no particular order here.
• 3 add salt, pepper and olive oil to taste. give it a stir to incorporate the seasoning. you want to see the olive oil coat everything in the pan.
• 4 pour in a few tablespoons of water. this way you'll have a nice sauce.
• 5 remove your chops from the brine and pat dry. season with salt and pepper to taste.
• 6 place the chops on top of the pepper mixture.
• 7 add a dash of worcestershire to the chops. cover with foil.
• 8 bake in a 350 degree oven for about 35-40 minutes.
• 9 serve with rice and steamed green beans. enjoy.