4 lean lamb chops, 1 inch thick
2 tsp. rosemary leaves, crushed
1/2 red Bell pepper, cut in thin strips
1 tbsp. elephant garlic, finely chopped
1/3 c. fresh basil, chopped
1/2 tsp. salt
2 tsp. lemon pepper
2 tsp. garlic powder
1/4 c. olive oil, divided
1/2 c. onion, chopped
1/4 c. toasted almonds
1 tbsp. red wine vinegar
1/2 tsp. white pepper

Season lamb chops with lemon pepper, garlic powder and rosemary. In large skillet, heat 1 1/2 tablespoons olive oil and saute chops, browning well on both sides. Remove from heat and set aside. Keep warm. Wipe out skillet and add remaining olive oil. Add Bell pepper, onion and garlic, saute for 3 to 4 minutes. Add almonds, basil, vinegar, salt and pepper and cook for an additional 2 to 3 minutes. Pour over chops and serve.