INGREDIENTS

For Roasted-Pepper Sauce
3 red bell peppers
1/2 tablespoon unsalted butter
2 shallots, diced
4 garlic cloves, crushed
1/2 onion, finely chopped
1/2 carrot, peeled and finely chopped
1/2 cup dry white wine
1 1/2 cups chicken stock or canned low-salt chicken broth
2 cups heavy cream
1/4 teaspoon red pepper flakes
Salt, and freshly ground pepper to taste

For Allspice Crust 2 tablespoons whole allspice
2 tablespoons whole black pepper
1 tablespoon ground cumin
1 tablespoon packed brown sugar
1 tablespoon Salt

Eight 1 1/2 -inch-thick lamb chops
1/4 cup olive oil
Cinnamon-Scented Lentils

This dish, an engaging combination of Caribbean, California, and Southwestern influences, was created by Andrew Gillen. We use local lamb loin chops (Sonoma County lamb is the best in Northern California).

PROCEDURE

For Roasted-Pepper Sauce
Preheat the broiler. Char the peppers until blackened all over. Place them in a paper bag and seal it. When the peppers are cool to the touch, after about 15 minutes, peel off the skin. Seed, dice, and set the peppers aside.

In a medium, heavy saucepan, melt the butter over medium heat and sautè the shallots, garlic, onions, and carrot for 3 to 5 minutes, or until tender but still firm.

Add the wine and stir to scrape the browned bits from the bottom of the pan. Cook to reduce by half. Add the chicken stock or broth and cook to reduce by half.

Add the cream, peppers, and pepper flakes. Bring to a slow boil, reduce the heat to a simmer, and cook, whisking occasionally, for 12 to 15 minutes, or until the sauce thickens.

Pureè the sauce in a blender or food processor. Add salt and pepper. Serve warm.

For Lamb Chops
Preheat the oven to 350°F. Put the allspice, pepper, cumin, and sugar in a spice grinder and grind to a fine powder. Mix in the salt.

Spread the allspice crust mixture in a shallow pan. Dip each chop into the mixture on both sides. Set aside.

In a large cast-iron skillet over medium heat, heat the olive oil and brown the lamb chops on both sides, about 8 minutes total. Be careful not to burn the crust.

Place the chops on a baking sheet lined with aluminum foil and bake for 6 to 8 minutes for medium rare. Serve with the Roasted Pepper Sauce and Cinnamon-Scented Lentils.