Meat + Poultry Lamb Lamb Chop Grilled Lamb Chops and Peppers Be the first to rate & review! A hardwood charcoal fire imparts excellent smoky flavor to grilled lamb chops and bell peppers. Slideshow: More Lamb Chop Recipes By Álvaro Palacios Álvaro Palacios Álvaro Palacios is one of Spain's most respected and celebrated winemakers. His legendary wine L'Ermita put DO Priorato on the world map. Producing acclaimed wines from three Spanish regions, he is recognized as a major figure in modern European viticulture.Experience: Álvaro Palacios was born into a prestigious winemaking family in Rioja, Spain. After training in Bordeaux, he chose to forgo the security of working at his family's Palacios Remondo estate to start his Priorat winery. Álvaro worked with neighboring winemakers to establish the first sub-DO in Catalonia through what was called the "Gratallops Project." His L'Ermita wine was introduced in 1995 to global accolades, placing Priorat and Palacios firmly on the world map. Now with estates in Priorat, Bierzo, and Rioja, Álvaro Palacios is considered one of the most prolific and important winemakers in modern European viticulture.Education: Álvaro Palacios studied enology in Bordeaux and apprenticed with winemaker Jean Pierre Moueix at the famed Château Petrus. Food & Wine's Editorial Guidelines Updated on September 1, 2017 Print Rate It Share Share Tweet Pin Email Total Time: 25 mins Yield: 8 Ingredients 1 pound mixed bell peppers Kosher salt Pepper Three 8-bone racks of lamb (not frenched), cut into chops Extra-virgin olive oil, for drizzling Directions Light a hardwood charcoal fire. Grill the bell peppers, turning occasionally, until charred all over, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap and let steam for 15 minutes. Peel and seed the bell peppers, then cut into thin strips and season with salt and pepper. Meanwhile, season the lamb chops with salt and pepper and grill over high heat, turning once or twice, until nicely charred outside and medium-rare within, about 6 minutes total. Transfer the chops to a platter and let rest for 5 minutes. Transfer the bell peppers to the platter and drizzle with olive oil. Serve. Rate it Print