A hearty mix of stewed peppers, onions, raisins and anchovies makes this peperonata more of a side dish than a condiment. Slideshow: Fast Lamb Chop Recipes
Preheat the oven to 375°. In a large, deep skillet, heat the 1/3 cup of olive oil until shimmering. Add the anchovies and cook over high heat, stirring, until dissolved, about 1 minute. Add the peppers, onion and garlic and cook, stirring, until softened and lightly browned, about 10 minutes. Stir in the raisins, capers and sugar. Add the vinegar mixture and simmer over low heat until the peppers are very tender and the liquid is slightly reduced, about 5 minutes. Season with salt and pepper and keep warm.
Heat a cast-iron grill pan until very hot. Brush the lamb chops with olive oil and season with salt and pepper. Grill the chops over high heat until they are lightly charred, about 1 minute per side. Transfer the grill pan to the oven and roast the chops for 3 minutes for medium meat. Serve the lamb chops with the peperonata.
The peperonata can be refrigerated for up to 3 days.
Ripe, southern French red blend, such as a Saint Chinian.