- 8 lamb loin chops (3 1/2 pounds), cut 1 1/4 inches thick
- Kosher salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 1 medium shallot, minced
- 1/3 cup sherry vinegar
- 3/4 cup low-sodium chicken broth
- 6 whole piquillo peppers from a jar—drained, seeded and sliced lengthwise
into 1/4-inch thick strips
- 1 1/2 tablespoons drained capers
- 1/2 cup coarsely chopped flat-leaf parsley leaves
Season the lamb chops with salt and pepper. In a very large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the lamb chops and cook over moderately high heat, turning once, until browned on the outside and medium-rare within, about 12 minutes. Transfer the lamb chops to a platter and keep warm.
Reduce the heat to moderate. Add the shallot to the skillet and cook until fragrant, about 30 seconds. Add the sherry vinegar and simmer for 1 minute, scraping up the browned bits from the bottom of the pan. Add the chicken broth and simmer until the sauce coats the back of a spoon, about 2 minutes. Stir in the piquillo peppers and capers and cook until warmed through. Remove the skillet from the heat and stir in the remaining 1 tablespoon of olive oil and the parsley; season with salt and pepper. Pour the sauce over the lamb chops and serve.