Lamb Chops With Olives

March 13, 2013

Serves: 4
Prep:  30min
Cook: 12min
Total: 42min

  • 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.

Recipe Tips
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.