Lamb Chops with Tomatoes and Olives

Lamb Chops with Tomatoes and Olives
Photo by Marcus Nilsson

Ingredients

  • ¼ cup flat-leaf parsley leaves
  • 1 baguette (optional)
  • 4 lamb loin chops (each about 1 1/2 inches thick)
  • Kosher salt and pepper
  • ¼ cup flat-leaf parsley leaves
  • 1 teaspoon paprika
  • ¼ cup pitted kalamata olives
  • + 11 more ingredients
    • 4 shallots, cut in half
    • 1 baguette (optional)
    • Kosher salt and pepper
    • 4 plum tomatoes, cut into quarters
    • 1 teaspoon paprika
    • 1 tablespoon olive oil
    • 4 plum tomatoes, cut into quarters
    • ¼ cup pitted kalamata olives
    • 4 shallots, cut in half
    • 1 tablespoon olive oil
    • 4 lamb loin chops (each about 1 1/2 inches thick)

Heat oven to 400° F. Season the lamb with the paprika, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Heat the oil over medium-high heat in an ovenproof skillet. Cook the lamb in the skillet until browned, 2 to 3 minutes per side. Add the shallots to the skillet. Transfer the skillet to oven a...

View full recipe at My Recipes

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