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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.

• 8 lamb chops (double rib)
• Coarse salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil plus 1 teaspoon, and more for drizzling
• 3/4 pound small Yukon gold potatoes
• 2 red bell peppers, stemmed and seeded, each cut into 8 strips
• 4 garlic cloves, minced
• 16 good-quality anchovy fillets (8 coarsely chopped)
• 1/4 cup coarsely chopped fresh flat-leaf parsley, plus leaves for garnish
• 2 tablespoons fresh lemon juice, plus 1 teaspoon

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