4- 1 1/4" thick Lamb chops (or pork) -remove excess fat and discard,but leave 1/4", of fat on.
6 Tbsp. Extra Virgin Olive oil
1/4 cup ea. Green and Red Bell Peppers-Diced
1 med.Yellow Onion-diced
2- 14.5 oz. cans Diced Tomatoes and the Juice
Dash of Maca
Garlic poqder
Salt
Fresh ground Black Peppercorns
Lemon Pepper
Lay Lamb Chops on cutting board and trim off excess fat,but not all fat.-discess excees fat.
To season: ( on both sides)
Sprinkle a dusting of Garlic powder, a little,Salt and freash Black Peppercorns, and a little heavier of the Lemon Pepper.
Heat a large non-stick frying pan,(to cove),on high heat and
then add the Olive oil.
Add the lamb chops and then, add the diced peppers,and the diced yellow onions evenly onto the top of the lamb chops,and the rest to the pan;pour the 2 cans of Diced Tomatoes,evenly over the top of everything:add the Mace.
Cover and simmer,over Med./ heat for about 20-30minutes,
or until tender. Turning over once, and putting the peppers and onions ,and tomatoes back on top of Lamb chops.
Serve on a preheated plate.placing the chop on the plate, and covering the chops with the peppers and onions, pouring
a little of the sauce over the top of the chop and serve with the side dishes.
If desired you may use some of the sauce, and the scrapings in the pan,as a gravy over mashed patotes.
(NOTE:) DO NOT COOK IT TO DEATH. It is not necessary,and YOU WILL RUIN IT.
Besides that,the poor thing is already dead,and killing,once was enough. LOL.
Lamb chops are usually cooked to the well done stage, or
at least to a stage between Med. Rare and Well Done.
The Lamb chop should cooked,evenly brown on both sides
and the fat, a light golden brown.
It should be tender,puffy, and juicey. The interior of a well done chop should be a grayish/brown through out the chop.
The chop cooked Med./rear should still have a slight tinge of pink color.
Trust me. Med/rare is fully cooked that this point, and is tender,juicet,and has a flavor that will melt in your mouth.
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