For ➍400 g Brussels sprouts, trimmed
8 rib lamb chops, bones scraped of all fat, at room temperature
1 ts olive oil
6 shallots, peeled & thinly sliced
2 ts minced fresh ginger
2 cloves garlic, peeled & minced
2 red bell peppers, stemmed, cored & cut into thin strips
1 ts salt, plus more to taste
freshly ground pepper to taste
Bring a large pot of water to a boil. Add the Brussels sprouts and blanch for 5 m. Drain and cut sprouts in half. Set aside. Heat a large nonstick skillet over medium heat.
Add the chops to the skillet, in batches if necessary, and cook until medium-rare, about 1 m each side. Remove the chops from the skillet and keep warm.
Pour the fat from the skillet and discard. Add the olive oil to the skillet. Add the shallots and cook until they begin to brown, about 30 s. Add the ginger and garlic and cook, stirring constantly, for 15 s.
Add the brussels sprouts and bell peppers and cook until crisp-tender, about 2 m. Season with salt and pepper. Season the lamb chops with salt and pepper to taste and divide among 4 plates.
Top with the Brussels sprouts mixture and serve immediately.
Add the chops to the skillet, in batches if necessary, and cook until medium-rare, about 1 m each side. Remove the chops from the skillet and keep warm.
Pour the fat from the skillet and discard. Add the olive oil to the skillet. Add the shallots and cook until they begin to brown, about 30 s. Add the ginger and garlic and cook, stirring constantly, for 15 s.
Add the brussels sprouts and bell peppers and cook until crisp-tender, about 2 m. Season with salt and pepper. Season the lamb chops with salt and pepper to taste and divide among 4 plates.
Top with the Brussels sprouts mixture and serve immediately.
