Lamb Chops Calabrese With Tomatoes Peppers And Olives Food

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BASQUE LAMB CHOPS WITH TOMATOES & OLIVES



Basque Lamb Chops With Tomatoes & Olives image

The Basque country is the area on the Spanish/French border, in the Pyrenees. Spanish olives are green olives.

Provided by Outta Here

Categories     Lamb/Sheep

Time 30m

Yield 3 cops each serving, 2 serving(s)

Number Of Ingredients 7

6 lamb rib chops
1/2 cup all-purpose flour
salt and pepper, to taste
2 tablespoons olive oil
1/3 cup dry white wine
1 lb firm ripe tomatoes, Peeled, seeded, and chopped (vine-ripened)
1/2 cup Spanish olives, pitted and Sliced

Steps:

  • Season chops with salt and pepper; dredge with flour.
  • Heat oil in heavy skillet over medium-high until it starts to "shimmer".
  • Add chops and cook 2 to 5 minutes on each side. Transfer to heated platter.
  • Pour wine into skillet and scrape up brown bits. Stir in tomatoes and olives. Cook over medium heat for 4 to 5 minutes. Season with salt and pepper.
  • Spoon sauce over chops and serve.

Nutrition Facts : Calories 354.8, Fat 19.4, SaturatedFat 2.7, Sodium 537, Carbohydrate 35, Fiber 4.7, Sugar 6.6, Protein 5.6

LAMB CHOPS AND POTATOES WITH OLIVES, TOMATOES AND FETA CHEESE



Lamb Chops and Potatoes With Olives, Tomatoes and Feta Cheese image

A wonderful dish--simple, delicious comfort food. I seared the lamb chops in a hot skillet coated with a little olive oil before adding them to the potatoes in the oven (reducing roasting time accordingly) and scattered chopped flat-leaf parsley along with the olives, tomatoes and feta to add some color. Recipe adapted from Bon Appétit.

Provided by GaylaJ

Categories     Lamb/Sheep

Time 58m

Yield 4 serving(s)

Number Of Ingredients 10

3 large russet potatoes, peeled and each cut into 8 wedges
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary, divided
1 tablespoon chopped garlic
8 lamb loin chops (1-inch thick)
1/2 cup chopped seeded tomatoes
1/3 cup crumbled feta cheese
1/3 cup chopped pitted kalamata olive
kosher salt
fresh ground black pepper

Steps:

  • Preheat oven to 450°F.
  • Toss together potatoes, oil and half of rosemary on a large rimmed baking sheet; sprinkle with salt and pepper.
  • Roast until potatoes are almost tender, about 30 minutes.
  • Meanwhile, press garlic and remaining rosemary onto both sides of the lamb chops; sprinkle with salt and pepper.
  • Arrange lamb on baking sheet next to potatoes; roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare.
  • Mound potatoes in center of platter and surround with lamb chops. Sprinkle with tomatoes, cheese and olives.

Nutrition Facts : Calories 915.3, Fat 61.5, SaturatedFat 25.4, Cholesterol 151.7, Sodium 361.7, Carbohydrate 51.2, Fiber 6.8, Sugar 3.3, Protein 38.8

LAMB CHOPS WITH OLIVES



Lamb Chops with Olives image

This is a lovely, careful way to prepare thick lamb chops-quite different from the usual fast grilling approach-and it makes them extraordinarily flavorful and tender. The chops brown gradually in a heavy skillet over relatively low heat, steadily building the flavors of caramelization, and then cook covered with a small amount of liquid and seasoning elements. This short period of moist cooking doesn't draw the meat juices into the liquid (as it would in long stewing or braising) but instead brings the seasoning flavors more intensely into the meat itself. Here, lemon, olives, and oregano give the chops the tangy taste of Abruzzo. For a great winter meal, accompany them with something cozy, like polenta, mashed potatoes, or smothered cabbage or cauliflower. In summer, a tossed green salad is all you need. Either rib chops or loin chops are suited for this recipe, though my choice is the loin chop, which offers portions of both the loin and the tenderloin muscles (like a T-bone steak). You could use lamb shoulder chops, too, but they'd need nearly twice as much time to cook covered. They wouldn't be as amazingly tender as loin or rib chops, but they would be delicious (and cost a lot less). With any kind of chop, a heavy cast-iron pan is perfect here, because of its steady heat-retaining qualities, but it must be well seasoned, so the meaty caramelization is not lost on the pan bottom.

Yield serves 6

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
6 bone-in lamb loin chops, about 1 1/2 inches thick (about 5 ounces each, trimmed of fat)
1 teaspoon kosher salt
1/4 cup all-purpose flour
4 plump garlic cloves, crushed and peeled
Juice of 1 lemon (about 2 tablespoons)
1 cup pitted black olives, preferably taggiasca or Gaeta (see Sources, page 387)
1 teaspoon dried oregano
1/4 teaspoon peperoncino flakes, or to taste
A large well-seasoned cast-iron frying pan or other heavy-bottomed skillet or sauté pan, preferably 12-inch diameter, with a cover

Steps:

  • Pour the olive oil into the cast-iron skillet, and set over medium-low flame to heat slowly. Salt the chops lightly all over, using 1/2 teaspoon salt in all. Spread the flour on a plate, dredge the chops on both sides, and shake off excess flour.
  • When the pan and oil are hot, lay in the chops-they should all fit snugly in one layer. Let them cook gently for 3 minutes or longer, until lightly browned on the first side, then flip them over and brown the second side gradually. As they cook, drop the crushed garlic cloves in the spaces between them, to sizzle and caramelize in the pan bottom-turn the cloves as they darken (and don't let them burn). Turn the chops again a couple of times, giving both sides another 2 or 3 minutes of browning, until well browned all over-about 10 minutes in all.
  • Pour the lemon juice and 1/2 cup water into the pan, around the chops, and sprinkle the remaining salt over them. When the liquid is bubbling, drop the olives in between the chops, and shake the pan to distribute them. Sprinkle the oregano and peperoncino over the olives, then cover the pan.
  • Adjust the heat to keep the juices bubbling gently and slowly concentrating. Cook, covered, turning the chops a couple of times, until the pan juices have thickened and adhere to the meat like a moist glaze-about 10 minutes or longer, depending on thickness.
  • Remove the pan from the heat, and let the chops rest for a couple of minutes, taking in the moisture. Serve right from the skillet, with the olives and pan juices spooned over the chops.

GREEK STYLE LAMB CHOPS



Greek Style Lamb Chops image

Make and share this Greek Style Lamb Chops recipe from Food.com.

Provided by chia2160

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

8 lamb rib chops
salt and pepper
1 tablespoon olive oil
1 cup chicken broth
2 cloves garlic, peeled and sliced
1 cup grape tomatoes, halved
1/2 cup kalamata olive, pitted and sliced
1/4 cup of fresh mint, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon lemon juice
1 teaspoon grated lemon, zest of
1/2 lb orzo pasta
1/2 cup feta cheese, crumbled

Steps:

  • bring a pot of salted water to a boil.
  • add orzo, cook according to package directions, drain.
  • transfer to a platter, toss in feta cheese, set aside.
  • meanwhile, in a saute pan heat olive oil.
  • season lamb chops w/salt and pepper, saute 5 minutes per side, remove and keep warm.
  • add 1/2 c chicken broth to deglaze the pan, scraping up browned bits.
  • add garlic, cook for a minute.
  • add tomatoes, olives, remaining broth, cook for 2 minutes.
  • add mint, oregano, lemon juice and zest, cook for 1 minute.
  • season to taste with salt and pepper.
  • add lamb chope on top of orzo, pour tomato olive mixture over all. top with crumbled feta.
  • garnish with mint and lemon slices, if desired.

Nutrition Facts : Calories 334.2, Fat 10.6, SaturatedFat 3.8, Cholesterol 16.7, Sodium 554.9, Carbohydrate 47.9, Fiber 3.4, Sugar 2.1, Protein 12.1

LAMB CHOPS PROVENCALE



Lamb Chops Provencale image

Make and share this Lamb Chops Provencale recipe from Food.com.

Provided by threeovens

Categories     One Dish Meal

Time 55m

Yield 4 lamb chops, 4 serving(s)

Number Of Ingredients 13

4 lbs lamb chops (1 pound each)
salt & freshly ground black pepper
1 tablespoon vegetable oil
1 teaspoon dried rosemary
chopped parsley (for garnish)
2 tablespoons olive oil
2 tablespoons onions, chopped
1 teaspoon garlic clove, minced
1 1/4 lbs tomatoes, cored, peeled and cu into 1 inch dice (about 2 to 3 cups)
salt & freshly ground black pepper
1 teaspoon dried rosemary, chopped
1/3 cup black olives, drained (try to use kalamata)
1/2 cup green olives, pitted and drained

Steps:

  • Season lamb chops with salt and pepper. Heat vegetable oil in a heavy skillet over medium heat; brown chops on all sides, including browning the fat on the edges, until well browned, about 10 minutes each side. Continue cooking another 15 to 18 minutes, turning once until chops are done. This will produce a medium rare chop. Five minutes before they are done sprinkle with 1 teaspoon dried rosemary. For well done meat cook 15 minutes longer.
  • Meanwhile heat olive oil in another skillet. Add onion and garlic. Cook until wilted, about 5 minutes. Add tomatoes, salt, pepper, and 1 teaspoon chopped dried rosemary. Cook 5 to 10 minutes. The tomatoes should not become mushy. Add olives and heat through.
  • To serve, arrange the tomato mixture on the bottom of a serving dish. Arrange lamb chops over top and sprinkle with parsley.

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