Lamb Chops Calabria Style With Tomatoes Peppers And Olives Food

LAMB CHOPS, CALABRESE, WITH TOMATOES, PEPPERS AND OLIVES

Steps:

• Cut each pepper lengthwise along the creases, remove the stem, seeds, and pithy core, and skin with a swivel-blade vegetable peeler. Cut into approximately 1-1/2" squares.
• Sprinkle the chops on both sides with a little salt.
• Put the olive oil into a 12" skillet and turn on the heat to high. When oil is hot, slide in the lamb chops. Brown them throughly on one side, turn over, and brown thoroughly on the other side. Remove from the pan to a plate and set aside.
• Put the chopped onion into the pan and cook it over lively heat, stirring frequently, until it becomes a rich gold colour. Add tomatoes with their juice, turning them over in the pan once or twice, and cook for 5 minutes.
• Add the cut up peppers, parsley, olives, salt and generous grindings of black pepper. Turn heat down to medium; cook, stirring occasionally, for about 8 minutes, until the peppers are tender but firm.
• Sprinkle the chops with pepper and return them to the pan with the sauce. Turn the chops over several times to coat well and after about a minute or so, empty the full contents of the skillet onto a warm serving platter and promptly serve to hungry diners.

LAMB CHOPS ON A BED OF PEPPERS AND ONIONS

Steps:

• Thinly slice the peppers and onions. Separate onions into rings.
• Mince the garlic.
• Heat the oil in large skillet and saute the peppers, onions, garlic and rosemary until the peppers and onions are very soft, about 15 minutes. Season with black pepper.
• Add 4 tablespoons vinegar; cover and cook over low heat about 15 minutes longer.
• Meanwhile, preheat broiler and place chops in broiler pan and place broiler pan about 4 inches from source of heat, depending on thickness of chops. Broil chops about 12 minutes for thin chops, about 15 minutes for double-rib chops, turning once.
• Sprinkle each chop with 1/2 teaspoon vinegar.

LAMB CHOPS AND POTATOES WITH OLIVES, TOMATOES AND FETA CHEESE

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.

LAMB STEAKS WITH TOMATOES & OLIVES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large roasting tin on the hob. Brown the lamb steaks in the tin over a high heat, about 1 min each side.
• Add the onion to the roasting tin with the oregano. Pour over the wine and throw in the tomatoes. Scatter the olives over the top, then place the tin in the oven for 15 mins until the lamb is cooked. Scatter with flat-leaf parsley and serve with boiled new potatoes.

LAMB CHOPS CALABRIA-STYLE WITH TOMATOES, PEPPERS, AND OLIVES

Steps:

• 1. Cut each pepper lengthwise along the creases, remove the stem, seeds, and pithy core, and skin with a swivel-blade vegetable peeler. Cut into approximately 1 1/2 inch squares. 2. Sprinkle the chops on both sides with a little salt. 3. Put the olive oil into a 12 skillet and turn on the heat to high. When hot slide in the lamb chops. Brown them thoroughly on one side, turn them, and brown thoroughly on other side; transfer to a plate. 4. Put the onions into the pan and cook over lively heat, stirring frequently. until they become colored a rich gold. Add the tomatoes with their juice, turning them over in the pan once or twice, and cook for 5 minutes. Add the peppers. parsley. olives, salt, and generous grindings of pepper. Turn the heat down to medium. Cook. stirring occasionally, for about 8 minutes until the peppers are tender but firm. 5. Sprinkle the chops with pepper and put them Into the pan with the sauce. Turn the chops over several times to coat them well, and after a minute or so empty the full contents of the skillet onto a warm serving plater and promptly bring to the table.

BASQUE LAMB CHOPS WITH TOMATOES & OLIVES

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.