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Lamb Chops With Tomatoes and Olives

Marcus Nilsson
Serves 4 Hands-On Time: 20m Total Time: 25m

Ingredients

  • 4 lamb loin chops (each about 1 1/2 inches thick)
  • 1 teaspoon paprika
  • kosher salt and pepper
  • 1 tablespoon olive oil
  • 4 shallots, cut in half
  • 4 plum tomatoes, cut into quarters
  • 1/4 cup pitted kalamata olives
  • 1/4 cup flat-leaf parsley leaves
  • 1 baguette (optional)

Directions

  1. Heat oven to 400° F.
  2. Season the lamb with the paprika, 1/4 teaspoon salt, and 1/2 teaspoon pepper.
  3. Heat the oil over medium-high heat in an ovenproof skillet. Cook the lamb in the skillet until browned, 2 to 3 minutes per side. Add the shallots to the skillet.
  4. Transfer the skillet to oven and cook the lamb to the desired doneness, 8 to 10 minutes for medium-rare.
  5. Transfer the lamb to individual plates. Add the tomatoes, olives, and parsley to the hot skillet and toss to combine with the shallots. Serve with the lamb and baguette, if desired.
     
By Kate Merker,  July 2008
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Quick Tip

Paprika comes in several varieties, including sweet, hot, and smoked. Any type will work in this recipe, but if you opt for hot, use 1/2 teaspoon.

Nutritional Information

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

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