- 8 rib lamb chops (about 31/2 ounces each), each 1" thick
- 1/2 teaspoon salt
- 1 tablespoon chopped fresh oregano
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 8 pitted ripe kalamata olives, chopped
- 2 tablespoons balsamic vinegar
1/8 teaspoon crushed red pepper flakes
1. Season the lamb with the salt, oregano, and pepper. Heat 1 tablespoon of the oil in a large, heavy skillet over medium-high heat.
2. Add the lamb and cook until browned on both sides and a meat thermometer registers 160°F for medium-rare, 4 to 6 minutes. (If necessary, cook in 2 batches, removing the first batch to a platter and covering loosely with foil while cooking the second.)
3. Remove to a platter.
4. Pour off the fat.
5. Add the olives, vinegar, pepper flakes, and the remaining 1 tablespoon oil.
6. Bring to a simmer over medium heat, stirring and scraping up the browned bits stuck on the bottom of the skillet.
7. Pour over the lamb.
For evenly browned chops, choose a heavy skillet, such as cast iron or heavy-gauge aluminum. You can use loin lamb chops or a 1"-thick lamb steak cut from the leg instead of the rib chops. Or use veal or pork chops.
Nutritional Facts per serving
Calories 373.1 cal
Fat 20.6 g
Saturated fat 5.4 g
Cholesterol 131 mg
Sodium 550 mg
Carbohydrates 2.3 g
Total sugars 1.2 g
Dietary fiber 0.1 g
Protein 41.7 g
Courtesy of the Rodale Healthy Recipe Finder.