Lamb Chops with Charred Pepper Jam

Lamb chops already bring richness, so the smartest move is a finish that sharpens the edges. Charred peppers cook down into a jam that supports the chops without covering them up.

8 lamb chops
3 peppers
1 onion
1 tablespoon vinegar
1 tablespoon honey
Olive oil
Kosher salt
Black pepper

Salt the lamb chops 20 to 30 minutes ahead and let them sit at room temperature while you prep the peppers.
Cook the peppers and onion over high heat until softened and charred at the edges, then add vinegar and honey and reduce to a jam.
Heat a skillet until very hot, add a little oil, and sear the chops 2 to 3 minutes per side for medium-rare.
Rest the chops for 5 minutes on a warm plate.
Serve with the pepper jam spooned underneath or over the top so the seared crust stays exposed.

The pepper jam can be made ahead; rewarm it gently so it stays glossy.