Step 1

Instructions

Step 2

Cut each pepper lengthwise along the creases, remove the stem, seeds, and pithy core, and skin with a vegetable peeler. Cut into approximately 1½-inch squares.

Step 3

Sprinkle the lamb chops on both sides with a little salt.

Step 4

In a 12-inch skillet set over high heat, add the oil. When the oil is hot, add the lamb. Cook, turning once, until thoroughly browned on both sides, about 3 minutes per side. Transfer to a plate.

Step 5

Turn down the heat to medium-high, add the onion to the skillet, and cook, stirring frequently, until deep golden, 18–22 minutes. Add the tomatoes with their juices and cook, stirring occasionally, until the juices begin to thicken, 5–8 minutes. Add the peppers, parsley, and olives; season with salt and pepper. Turn down the heat to medium. Cook, stirring occasionally, until the peppers are tender but firm, about 8 minutes more.

Step 6

Sprinkle the lamb with pepper, then add them to the skillet with the sauce. Turn several times until well coated, then transfer to a platter and serve.