Lamb Chops With Tomatoes and Olives
Serves 4|
Hands-On Time:
|
Total Time:
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
- Heat oven to 400° F. Heat oil in a large ovenproof skillet over medium-high heat.
- Season lamb with paprika, ¼ teaspoon salt, and ½ teaspoon pepper and cook until browned, 2 to 3 minutes per side.
- 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.
- Add tomatoes, olives, and parsley to the skillet and toss with the shallots to combine. Serve with the lamb and bread, if using.
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
.
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Quick Tip
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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