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Lamb Chops With Tomatoes and Olives

Lamb Chops With Tomatoes and Olives
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Serves 4| Hands-On Time: | Total Time:



  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.
By July, 2008

Nutritional Information

  • Per Serving
  • Calories 188Calories From Fat 49%
  • Fat 10g
  • Sat Fat 2g
  • Cholesterol 44mg
  • Sodium 544mg
  • Protein 15g
  • Carbohydrate 9g
  • Fiber 1g
  • Sugar 3g
What does this mean? See Nutrition 101 .

Quick Tip

Lamb Chops With Tomatoes and Olives
Paprika comes sweet, hot, or smoked. Any type will work in this recipe, but if you opt for hot, use only 1/2 teaspoon.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.