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Grilled Lamb Chops and Red Peppers with Anchovy-Parsley Sauce

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The equally assertive flavors of anchovies and lamb are a traditional pairing in the South of France. Here, the robust chops and herb-flecked pan sauce are tempered by sweet grilled peppers.

Source: Martha Stewart Living, June 2007
Servings

Ingredients

Directions

Cook's Notes

If you have a large grill, you can cook the bell peppers, potatoes, and lamb all at once; start with the peppers, then add the potatoes and lamb.

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