Lamb Chops With Tomatoes and Olives

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Photo by Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 188 calories
    • Calories 49 calories from fat
    • Fat 10 g
    • Sat Fat 2 g
    • Cholesterol 44 mg
    • Sodium 544 mg
    • Protein 15 g
    • Carbohydrate 9 g
    • Sugar 3 g
    • Fiber 1 g
  • June 2008

Ingredients

  1. Check 1tablespoon olive oil
  2. Check 4 1 1/2-inch-thick lamb loin chops (about 2 pounds)
  3. Check 1teaspoon paprika
  4. Check kosher salt and black pepper
  5. Check 4 shallots, halved
  6. Check 4 plum tomatoes, quartered
  7. Check 1/4cup pitted kalamata olives
  8. Check 1/4cup fresh flat-leaf parsley
  9. Check 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.