Lamb Chops Provengal
|Vegetable oil/Olive oil||1 Tablespoon|
|Yellow onion||1 Medium, peeled and chopped|
|Garlic||2 Clove (10 gm), peeled and minced|
|Sweet green pepper||1 Medium, cored, seeded, and cut into 1/4-inch strips|
|Fresh tomatoes/1 can, about 1 pound tomatoes, drained and chopped||3 Medium, peeled and chopped|
|Dry red wine||3⁄4 Cup (12 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Lamb shoulder chops||4 , trimmed of excess fat (About 3/4 Inch Thick)|
1. Preheat the broiler. Heat the oil in a 2-quart saucepan over moderate heat. Add the onion, garlic, and green pepper, and cook for 2 minutes. Add the tomatoes, and cook for 1 minute. Stir in the wine, salt, and black pepper, and simmer, uncovered, for 15 minutes.
2. During the last 10 minutes that the sauce is cooking, place the lamb chops on the rack of the broiler pan, and broil 4 inches from the heat for 3 to 4 minutes on each side for medium, and 4 to 5 minutes on each side for well done. Remove the chops to a platter, and top with the sauce.