Best Basque Lamb Chops With Tomatoes Olives Recipes

Basque Lamb Chops With Tomatoes & Olives image

Provided by Outta Here

Categories Lamb/Sheep

Time 30m

Yield 3 cops each serving, 2 serving(s)

Number Of Ingredients 7

6 lamb rib chops
1/2 cup all-purpose flour
salt and pepper, to taste
2 tablespoons olive oil
1/3 cup dry white wine
1 lb firm ripe tomatoes, Peeled, seeded, and chopped (vine-ripened)
1/2 cup Spanish olives, pitted and Sliced

Steps:

Season chops with salt and pepper; dredge with flour.
Heat oil in heavy skillet over medium-high until it starts to "shimmer".
Add chops and cook 2 to 5 minutes on each side. Transfer to heated platter.
Pour wine into skillet and scrape up brown bits. Stir in tomatoes and olives. Cook over medium heat for 4 to 5 minutes. Season with salt and pepper.
Spoon sauce over chops and serve.

Nutrition Facts : Calories 354.8, Fat 19.4, SaturatedFat 2.7, Sodium 537, Carbohydrate 35, Fiber 4.7, Sugar 6.6, Protein 5.6

Lamb Chops with Olive Salsa image

Yield Serves 2

Number Of Ingredients 14

1/2 teaspoon dried oregano, crumbled
1 tablespoon plus 2 teaspoon fresh lemon juice
2 teaspoons olive oil
four 1-inch-thick rib lamb chops (about 1 pound total)
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped coarse
1 plum tomato, seeded and diced
1/4 cup diced red onion
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon freshly grated lemon zest
1 pound boiling potatoes (about 3), peeled and cut into 1-inch pieces
1/4 cup plain yogurt
1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon chopped fresh mint leaves or 1 teaspoon dried, crumbled
1 small cucumber, halved lengthwise, seeded and cut into 1/4-inch-thick slices

Steps:

Preheat broiler.
On a plate, stir together oregano, 1 tablespoon lemon juice and 1 teaspoon oil. Dip both sides of lamb chops in mixture to coat and put on rack of a broiling pan, seasoning both sides of chops with salt and pepper.
In a bowl, stir together olives, tomato, onion, parsley, zest, remaining teaspoon lemon juice, remaining teaspoon oil and salt and pepper to taste.
Broil lamb chops 2 inches from heat 4 to 5 minutes on each side for medium-rare meat.
Spoon olive salsa over lamb chops.
In a saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 8 to 10 minutes. In a colander, rinse potatoes under cold water to stop cooking and drain well.
In a bowl, stir together yogurt, garlic paste, and mint. Add cucumbers and potatoes to yogurt mixture with salt and pepper to taste and toss well.

Lamb Chops and Potatoes with Olives, Tomatoes and Feta Cheese image

Yield Serves 4

Number Of Ingredients 8

3 large russet potatoes, peeled, each cut lengthwise into 8 wedges
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
1 tablespoon chopped garlic
8 1-inch-thick loin lamb chops
1/2 cup chopped seeded tomatoes
1/3 cup crumbled feta cheese
1/3 cup chopped pitted Kalamata olives or other black brine-cured olives

Steps:

Preheat oven to 450°F. Combine potatoes, oil and half of rosemary on large rimmed baking sheet. Sprinkle with salt and pepper. Roast until potatoes are almost tender, about 30 minutes.
Meanwhile, press garlic and remaining rosemary onto both sides of lamb chops; sprinkle with salt and pepper.
Arrange lamb on baking sheet next to potatoes. Roast until potatoes are tender and lamb is cooked to desired doneness, about 18 minutes for medium-rare. Mound potatoes in center of platter. Surround with lamb chops. Sprinkle with tomatoes, cheese and olives and serve.

Lamb Chops, Calabrese, With Tomatoes, Peppers and Olives image

Provided by TOOLBELT DIVA

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 large red bell peppers or 2 small red bell peppers
8 lamb rib chops, about 1 inch thick
fine sea salt
2 tablespoons extra virgin olive oil
1/2 cup chopped onion
2 cups peeled ripe fresh plum tomatoes
3 tablespoons chopped flat-leaf Italian parsley
1/4 cup pitted green olives in brine
black pepper, ground fresh from the mill

Steps:

Cut each pepper lengthwise along the creases, remove the stem, seeds, and pithy core, and skin with a swivel-blade vegetable peeler. Cut into approximately 1-1/2" squares.
Sprinkle the chops on both sides with a little salt.
Put the olive oil into a 12" skillet and turn on the heat to high. When oil is hot, slide in the lamb chops. Brown them throughly on one side, turn over, and brown thoroughly on the other side. Remove from the pan to a plate and set aside.
Put the chopped onion into the pan and cook it over lively heat, stirring frequently, until it becomes a rich gold colour. Add tomatoes with their juice, turning them over in the pan once or twice, and cook for 5 minutes.
Add the cut up peppers, parsley, olives, salt and generous grindings of black pepper. Turn heat down to medium; cook, stirring occasionally, for about 8 minutes, until the peppers are tender but firm.
Sprinkle the chops with pepper and return them to the pan with the sauce. Turn the chops over several times to coat well and after about a minute or so, empty the full contents of the skillet onto a warm serving platter and promptly serve to hungry diners.