Lamb Chops With Tomatoes And Olives Recipes

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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

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

BASQUE LAMB CHOPS WITH TOMATOES & OLIVES



Basque Lamb Chops With Tomatoes & Olives image

The Basque country is the area on the Spanish/French border, in the Pyrenees. Spanish olives are green olives.

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

LOIN LAMB CHOPS WITH OLIVES



Loin Lamb Chops with Olives image

Provided by Food Network

Time 50m

Yield 2 servings

Number Of Ingredients 7

Olive oil to saute
4 loin lamb chops, trimmed of excess fat
Flour for dusting
1/2 cup pitted sliced olives (cured or Kalamata or good green ones), coarsely chopped
Dried or fresh oregano to taste
About 2 tablespoons fresh lemon juice or to taste
Salt and crushed red pepper

Steps:

  • Heat olive oil in a large skillet. Lightly dust loin chops in flour; when hot, sear chops on both sides for a minute. Lower the heat and cook, uncovered, turning frequently, for 5 to 10 minutes depending on how rare you like them. Remove chops to a plate and pour out most of the fat from the skillet. Add olives, oregano and fresh lemon juice to the skillet, deglaze and reduce. Season with salt and crushed red pepper.

LAMB CHOPS AND POTATOES WITH OLIVES, TOMATOES AND FETA CHEESE



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

A wonderful dish--simple, delicious comfort food. I seared the lamb chops in a hot skillet coated with a little olive oil before adding them to the potatoes in the oven (reducing roasting time accordingly) and scattered chopped flat-leaf parsley along with the olives, tomatoes and feta to add some color. Recipe adapted from Bon Appétit.

Provided by GaylaJ

Categories     Lamb/Sheep

Time 58m

Yield 4 serving(s)

Number Of Ingredients 10

3 large russet potatoes, peeled and each cut into 8 wedges
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary, divided
1 tablespoon chopped garlic
8 lamb loin chops (1-inch thick)
1/2 cup chopped seeded tomatoes
1/3 cup crumbled feta cheese
1/3 cup chopped pitted kalamata olive
kosher salt
fresh ground black pepper

Steps:

  • Preheat oven to 450°F.
  • Toss together potatoes, oil and half of rosemary on a 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 the 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 and surround with lamb chops. Sprinkle with tomatoes, cheese and olives.

Nutrition Facts : Calories 915.3, Fat 61.5, SaturatedFat 25.4, Cholesterol 151.7, Sodium 361.7, Carbohydrate 51.2, Fiber 6.8, Sugar 3.3, Protein 38.8

LAMB CHOPS AND POTATOES WITH OLIVES, TOMATOES AND FETA CHEESE



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

Categories     Herb     Olive     Potato     Tomato     Roast     Feta     Lamb Chop     Spring     Bon Appétit

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



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

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 SHANKS WITH TOMATO & OLIVES



Lamb Shanks With Tomato & Olives image

A hearty dish guaranteed to hit the spot. My hubby loves this recipe - he would have me make it more often if he had his way! It sounds a lot of shanks but the dish is ideal for 4 people. I usually make this when our best friends come over so the four of us enjoy it with a glass of red. I also find you can serve it with either potato and veggies or risoni tossed in butter. Either way it is great. I found the recipe in the Woman's Weekly magazine, and never looked back!

Provided by ozzygirl

Categories     Lamb/Sheep

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 14

8 lamb shanks (french trimmed)
1/4 cup plain flour
salt & pepper
1 tablespoon olive oil
2 garlic cloves, crushed
3/4 cup dry white wine
3/4 cup beef stock
2 (400 g) cans chopped tomatoes
6 anchovy fillets, drained and chopped
1/2 teaspoon dried chili pepper flakes
1 sprig fresh basil
1 cup black olives
1 tablespoon balsamic vinegar, viniger
1/2 cup fresh basil leaf (extra)

Steps:

  • Preheat oven to 180°C/160°C fan forced.
  • Toss the lamb in combined flour, salt & pepper mixture. Shake away excess flour.
  • Heat oil in a 3 litre capacity flameproof casserole or baking dish. Cook lamb shanks in batches until well browned all over. Remove from dish and drain on absorbent paper.
  • Add garlic and wine to the dish, bring to the boil. Add stock, undrained tomatoes, anchovies, chilli and basil and stir to combine. Return lamb to dish and bring to the boil. Remove from stove top.
  • Cover the lamb dish with lid or tightly with foil and place in over. Cook for 2 hours, turning lamb halfway through cooking. Remove lamb from dish and cover to keep warm.
  • Add the olives and vinegar to the tomato mixture in dish, simmer on stove top, uncovered over a medium heat for about 5 minutes or until thickened slightly. Remove basil sprig.
  • Sprinkle extra basil leaves over lamb and sauce.
  • Serve hot.

Nutrition Facts : Calories 1402.6, Fat 75.2, SaturatedFat 28.6, Cholesterol 489.3, Sodium 998, Carbohydrate 18.4, Fiber 3.8, Sugar 6.4, Protein 147.5

LAMB STEAKS WITH TOMATOES & OLIVES



Lamb steaks with tomatoes & olives image

A hearty combination, bursting with flavour and ideal for midweek meals

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 8

2 tbsp olive oil
4 lamb leg steaks (approx 140g/5oz each)
1 large red onion , cut into 8 wedges
2 tsp dried oregano
150ml white wine
400g packet cherry tomato
100g black olive
handful flat-leaf parsley , chopped

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large roasting tin on the hob. Brown the lamb steaks in the tin over a high heat, about 1 min each side.
  • Add the onion to the roasting tin with the oregano. Pour over the wine and throw in the tomatoes. Scatter the olives over the top, then place the tin in the oven for 15 mins until the lamb is cooked. Scatter with flat-leaf parsley and serve with boiled new potatoes.

Nutrition Facts : Calories 322 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.84 milligram of sodium

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