Best Lamb Chops Calabrese With Tomatoes Peppers And Olives Recipes

LAMB CHOPS, CALABRESE, WITH TOMATOES, PEPPERS AND OLIVES

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

One of my favourite cooking styles is Italian. Many years ago, I had the privilege of becoming acquainted with, and lived among Italians families from the region of Calabria. I was therefore delighted when, upon reading this recipe, (as it appeared in "Saveur Magazine"), I recognized it as one which was created by Marcella Hazen "the acknowledged godmother of Italian cooking in America". Marcella has very quickly become my personal "Maven of Italian Cuisine". I do confess, however to "tweeking" blends of seasonings and ingredients to suit personal taste, but that is the essence of proficient cooking, isn't it? I believe that is the goal to which we all aspire to achieve; I am sure Marcella would agree. Marcella says "This is a recipe that starts out as two before becoming one. The chops and sauce... are cooked separately. Small rib chops should be cooked very briefly to a moist, flaming pink. Cook them too long, and they will turn gray and lose all their juice." I concur.

Provided by TOOLBELT DIVA

Categories One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

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.

LAMB WITH TOMATOES AND OLIVES

Lamb With Tomatoes And Olives image

Provided by Marian Burros

Categories dinner, main course

Time 20m

Yield 2 servings

Number Of Ingredients 6

Ingredients

6 ounces boneless leg of lamb
1 large clove garlic
1 28-ounce can no-salt-added peeled tomatoes
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
12 oil-cured olives
Freshly ground black pepper

Steps:

Trim fat from lamb and cut into bite-size pieces.
Heat nonstick skillet until it is quite hot; reduce heat to medium and add lamb, sauteing in its own fat until it is brown on both sides.
Mince garlic and add to lamb as it browns.
Use half the tomatoes, breaking them up as you add them to pan, and all of the juice. Reduce heat. Add rosemary and continue cooking.
Pit olives, add to sauce with pepper. Cook a few minutes or until rest of meal is done. Spoon over polenta.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 647 milligrams, Sugar 10 grams

LAMB CHOPS CALABRIA-STYLE WITH TOMATOES, PEPPERS, AND OLIVES

LAMB CHOPS CALABRIA-STYLE WITH TOMATOES, PEPPERS, AND OLIVES image

Yield 4

Number Of Ingredients 9

Ingredients

1 large red bell pepper or 2 small ones
8 rib lamb chops, each about 1inch thick
Fine sea salt
2 tbsp. extra-virgin olive oil
1/2 cup chopped onion
2 cups peeled, ripe, fresh plum tomatoes, cut up with their Juice, or canned imported Italian san marzano tomatoes
3 tbsp. chopped Italian flat-leaf parsley
1/4 cup green olives in brine, pitted and coarsely cut up
Freshly ground black pepper

Steps:

1. 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 inch squares. 2. Sprinkle the chops on both sides with a little salt. 3. Put the olive oil into a 12 skillet and turn on the heat to high. When hot slide in the lamb chops. Brown them thoroughly on one side, turn them, and brown thoroughly on other side; transfer to a plate. 4. Put the onions into the pan and cook over lively heat, stirring frequently. until they become colored a rich gold. Add the tomatoes with their juice, turning them over in the pan once or twice, and cook for 5 minutes. Add the peppers. parsley. olives, salt, and generous grindings of pepper. Turn the heat down to medium. Cook. stirring occasionally, for about 8 minutes until the peppers are tender but firm. 5. Sprinkle the chops with pepper and put them Into the pan with the sauce. Turn the chops over several times to coat them well, and after a minute or so empty the full contents of the skillet onto a warm serving plater and promptly bring to the table.