4 red bell peppers
2 tbsp. olive oil
12 (1/2 to 3/4 inch thick) lamb rib chops, trimmed
Paprika

Char peppers over gas flame or in broiler until blackened. Transfer to paper bag; let stand 10 minutes. Peel peppers. Working over bowl, halve peppers lengthwise, reserving juices. Discard seeds. Cut peppers into strips. Set in pan with juices and 1 tablespoon oil. (Can be made 1 day ahead. Cover and chill.)

Preheat broiler. Rub lamb with salt, pepper and paprika. Brush with remaining 1 tablespoon oil. Broil to desired doneness, about 3 minutes per side for rare. Divide lamb among plates. Bring peppers to simmer. Spoon over lamb. Preparation time: 25 minutes. Serves: 4.