Double Cut Lamb Chops Adobo Recipe
Blistered Bell Peppers ~ Chimichurri ~ Pearl Onions
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Marinate the Lamb Chops
In a bowl, combine soy sauce, vinegar, minced garlic, black pepper, and salt. Add the double cut lamb chops and marinate for at least 2 hours, preferably overnight in the refrigerator.
- 2
Prepare the Bell Peppers and Pearl Onions
While the lamb is marinating, slice the bell peppers into strips and set aside. If using frozen pearl onions, thaw them; if using fresh, peel them.
- 3
Cook the Lamb Chops
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Remove the lamb chops from the marinade (reserve the marinade) and sear them for about 4-5 minutes on each side until browned and cooked to your liking. Remove from the skillet and let rest.
- 4
Blister the Bell Peppers and Pearl Onions
In the same skillet, add the remaining olive oil. Add the bell peppers and pearl onions. Sauté for about 5-7 minutes until they are blistered and tender. Add red pepper flakes and season with salt to taste.
- 5
Serve
Slice the rested lamb chops and serve topped with blistered bell peppers and pearl onions. Drizzle chimichurri sauce over the top for added flavor.
