2 tablespoons chopped mixed herbs, such as chives, chervil, and parsley
300 g red bell pepper
80 ml dry white wine
150 ml heavy cream
Recipe preparation steps
Preheat the oven to 220°C.
Cut the pepper in half, lengthwise, and remove the stem, core, and seeds. Place the halves, cut side down, on a baking sheet and bake for 20 minutes, or until the skin is loose.
Remove the baking sheet from the oven and tent with foil for 20 minutes or so. Using a small knife, carefully remove the skin from the pepper halves. Trim one of the halves into a rectangle that comprises about two-thirds of the half. Save the trimmings. Cut the rectangle into 3mm wide strips and set aside.
Place the pepper trimmings and the other pepper half into a small food processor and puree. Press the puree through a strainer to remove any residual bits of skin. Set the puree aside.
Season the lamb chops with salt and pepper. Heat the oil in a frying pan over high heat. Brown the chops on the first side. Turn the chops over and finish in the oven. The internal temperature should not exceed about 45°C for medium rare. Remove the chops and keep warm.
Drain any fat from the frying pan and deglaze it over high heat with the white wine. When the wine is about half evaporated, add the pepper puree and bring it to a boil. Add the cream, bring to a boil, and reduce the heat. Reduce the sauce until thick. Season with salt and white pepper. Add the reserved pepper strips and reheat.
Place the reserved chops on individual heated serving plates. Spoon the sauce over the chops. Sprinkle the chops with the chopped herbs.