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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A skillet dinner that goes well with plain white rice. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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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