Lamb Chops With Tomatoes and Olives

Lamb Chops With Tomatoes and Olives
Marcus Nilsson
Serves 4
preparation
20
minutes
cooking
25
minutes

Ingredients

1
tablespoon
olive oil
4
1 1/2-inch-thick lamb loin chops (about 2 pounds)
1
teaspoon
paprika
kosher salt and black pepper
4
shallots, halved
4
plum tomatoes, quartered
1/4
cup
pitted kalamata olives
1/4
cup
fresh flat-leaf parsley
1
baguette (optional)

Directions

  1. Heat oven to 400° F. Heat oil in a large ovenproof skillet over medium-high heat.
  2. Season lamb with paprika, ¼ teaspoon salt, and ½ teaspoon pepper and cook until browned, 2 to 3 minutes per side.
  3. Add shallots to the skillet, transfer to oven, and cook lamb to the desired doneness, 6 to 8 minutes for medium-rare. Transfer lamb to plates.
  4. Add tomatoes, olives, and parsley to the skillet and toss with the shallots to combine. Serve with the lamb and bread, if using.
Kate Merker
June 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 49 %
  • Fat 10 g
  • Sat Fat 2 g
  • Cholesterol 44 mg
  • Sodium 544 mg
  • Protein 15 g
  • Carbohydrate 9 g
  • Fiber 1 g
  • Sugar 3 g
What does this mean? See Nutrition 101.