Lamb With Black Olives Recipes

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LAMB CUTLETS/RIB CHOPS WITH CHILI AND BLACK OLIVES



Lamb Cutlets/Rib Chops with Chili and Black Olives image

No one does lamb cutlets/chops better than the Italians and this recipe, which comes to me by way of the great Anna del Conte, is a case in point. The nuggets of pink meat are so tender and flavourful you just want to gnaw every morsel right off the bone. I'd keep side dishes plain - maybe some steamed new potatoes and green beans or somesuch - as this needs no attention-seeking embellishment. And I can't tell you how heavenly they are, should you be lucky enough (and it's unlikely) to have some left over, snatched cold straight from the fridge the day after.

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

12 lamb rib chops
4 tablespoons/1/4 cup olive oil, plus 2 tablespoons, for frying
3 cloves garlic, peeled and sliced
1 teaspoon chili flakes
1 teaspoon dried oregano
1 small lemon, zested and juiced
1 teaspoon Maldon salt/kosher salt or 1/2 teaspoon table salt
15 black olives, pitted and sliced
1 long red chile, deseeded and finely chopped, optional

Steps:

  • Layer the rib chops between clingfilm/cling-wrap (plastic wrap) and flatten them gently with a rolling pin or mallet. Place the chops in a large dish so that they all fit in a single layer.
  • Pour over the 4 tablespoons/1/4 cup of oil and add the garlic, chili, oregano, lemon zest and juice. Sprinkle over the salt and the olives and then turn the rib chops in the marinade so that both sides are coated.
  • Cover and leave the lamb to marinate for 20 minutes at room temperature before cooking.
  • Heat a large frying pan with the 2 tablespoons of oil, and add the chops scraping off the marinade before you put them in the pan. Fry them for a couple of minutes a side on quite a high heat so that they take on some color.
  • Turn the heat back down to medium and pour the marinade into the pan over the colored chops. Add 2 tablespoons or so of water so that they cook in a little liquid.
  • Cook for about 5 minutes for rare cutlets or a little longer if you like your lamb well cooked, (this will also depend on the thickness of the chops).
  • Transfer the lamb to a serving plate, pour over the juices from the pan and sprinkle with the chopped red chile should you feel like enhancing the dried chili with the pep of fresh.

RACK OF LAMB WITH PORT AND BLACK OLIVE SAUCE



Rack of Lamb with Port and Black Olive Sauce image

Categories     Mustard     Olive     Bake     Parmesan     Rack of Lamb     Port     Bon Appétit

Yield Serves 4

Number Of Ingredients 15

2 cups beef stock or canned beef broth
2 cups chicken stock or canned low-salt chicken broth
2/3 cup ruby Port
1/3 cup minced shallots
2 teaspoons minced fresh thyme
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 tablespoon all purpose flour
2 1 1/4- to 1 1/2-pound racks of lamb, trimmed
1/4 cup Dijon mustard
3/4 cup (packed) fresh breadcrumbs from crustless French bread
3/4 cup freshly grated Parmesan cheese (about 2 1/4 ounces)
6 tablespoons chopped fresh parsley
3 tablespoons unsalted butter, melted
1 1/2 tablespoons minced garlic
1/2 cup chopped pitted Kalamata olives

Steps:

  • Boil first 5 ingredients in heavy large saucepan over medium-high heat until mixture is reduced to 1 1/2 cups, about 35 minutes. Mix 2 tablespoons butter and flour in small bowl to form paste. Whisk paste into sauce; simmer until slightly thickened, about 3 minutes. Strain into heavy small saucepan. Preheat oven to 450°F. Place lamb on baking sheet. Spread mustard over lamb. Mix breadcrumbs, cheese, parsley, butter and garlic in small bowl; press onto lamb. Bake lamb to desired doneness, about 25 minutes for medium-rare. Bring sauce to simmer. Mix in olives. Cut lamb between ribs into chops. Serve with sauce.

LAMB CHOPS WITH BLACK OLIVES



Lamb Chops With Black Olives image

Provided by Nigella Lawson

Categories     dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

12 lamb rib chops
1/4 cup olive oil
3 cloves garlic, peeled and thinly sliced crosswise
1 teaspoon red chili flakes
1 teaspoon dried oregano
Finely grated zest of 1 lemon
2 tablespoons lemon juice
15 large black olives (or 20 small), pitted and sliced
1 teaspoon Maldon salt or 1/2 teaspoon table salt
2 tablespoons vegetable oil

Steps:

  • Spread chops between two layers of plastic wrap. Using rolling pin or kitchen mallet, pound them until they are all an even thickness. Place the chops in a single layer in a large glass dish.
  • In small bowl, combine olive oil, garlic, chili flakes, oregano, zest, juice and olives. Pour mixture over chops. Season to taste with salt. Turn chops in the marinade to coat both sides. Cover with plastic wrap. Marinate for 1 to 2 hours at room temperature.
  • Place large skillet over high heat, and add vegetable oil. Remove chops from marinade, scraping off excess, and place them in skillet; reserve marinade. Sear until browned, about 2 minutes a side. Reduce heat to medium, and add reserved marinade and 2 tablespoons water. Simmer until cooked to taste, about 5 minutes for rare chops.
  • To serve, transfer chops to a platter. Top with pan juices and serve immediately.

LAMB WITH BLACK OLIVES



Lamb With Black Olives image

From Epicurious. Other reviewers suggested sauteeing onions as well and adding beef/chicken stock instead of water to add further flavour. I am going to do this with deboned leg of lamb and cook on low heat for 2-3hours.

Provided by Wendys Kitchen

Categories     Lamb/Sheep

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs leg of lamb, cut in small stewing pieces
salt & freshly ground black pepper
2 -3 garlic cloves, finely chopped
2 sprigs rosemary, leaves only, finely chopped
2 tablespoons extra virgin olive oil
1 cup dry white wine
1 cup black olives, pitted if you prefer
2 tablespoons tomato paste mixed wtih 1/4 cup water

Steps:

  • Pat the pieces of lamb dry with paper towels and sprinkle generously with salt and pepper.
  • In a heavy saucepan or casserole, gently sauté the garlic and rosemary in the oil over medium-low heat until the garlic is soft but not brown, about 10 minutes. Add the seasoned lamb, raise the heat to medium, and turn the lamb pieces, stirring constantly, until they have browned thoroughly on all sides. Add the wine, let come to a simmer, and cook until reduced by half.
  • Stir in the olives and the dissolved tomato paste, mixing everything together, then cover the pan and continue cooking on very low heat for about 1 hour, or until the sauce is very thick and the lamb is cooked through. Check the sauce periodically and add more wine or water if it seems necessary.
  • When the lamb is done, serve it immediately, accompanied by polenta, if you wish.

Nutrition Facts : Calories 403.1, Fat 27.3, SaturatedFat 9.7, Cholesterol 101.3, Sodium 253.1, Carbohydrate 2.8, Fiber 0.7, Sugar 0.4, Protein 28.4

RACK OF LAMB CRUSTED WITH BLACK OLIVES



Rack of Lamb Crusted with Black Olives image

I'm a big fan of nice, thick lamb chops-and I'm an even bigger fan of nice, thick lamb chops deliciously browned all over! That's exactly what you get with this recipe. Since you remove two bones from an eight-bone rack, these babies are thicker than a normal lamb chop. And, because you sear the chops on both sides-and the fat edge-before schmearing them with the lovely olive purée and finishing them in the oven, the inside stays tender and juicy, and the outside gets a beautiful, delicious, brown crust. Why is that so important? Because brown food tastes good!

Yield serves: 6

Number Of Ingredients 8

1 cup kalamata or gaeta olives, pitted
1/2 bunch of fresh oregano, leaves finely chopped
1 clove garlic, smashed
Zest of 1 lemon
Pinch of crushed red pepper
Extra virgin olive oil
1 8-bone rack of lamb
Kosher salt

Steps:

  • In a food processor, combine the olives, oregano, garlic, lemon zest, and red pepper. While the machine is running, drizzle in enough olive oil to create a smooth paste. Taste it-it should be olive-y and delicious!
  • Preheat the oven to 425°F.
  • Using a sharp knife and working from either end, remove the second and seventh bones from the lamb to make it a 6-rib rack; then cut 6 even chops, season them with salt, and let sit for 10 to 15 minutes.
  • Coat a large sauté pan with olive oil and bring to medium-high heat. Working in batches (if you crowd the pan the chops will steam instead of sear), add the chops and cook, turning once, until beautifully brown, 2 to 3 minutes per side. Then brown the fatty outside edge as well for another 2 minutes-SOOOOO delicious!
  • When all the chops are done, schmear them generously with the olive purée. Put the chops on a baking sheet and roast for 5 to 6 minutes for medium rare (7 to 8 for medium). Then let them rest for 4 or 5 minutes before digging in.
  • If you're making this for a dinner party, the browning and schmearing can be done ahead of time and the chops can be tossed in the oven just before serving.

LAMB WITH BLACK OLIVES (AGNELLO CON OLIVE NERE)



Lamb with Black Olives (Agnello con Olive Nere) image

Provided by Nancy Harmon Jenkins

Categories     Soup/Stew     Lamb     Olive     Rosemary     White Wine     Simmer

Yield Serves 6 to 8

Number Of Ingredients 8

2 pounds lamb shoulder or leg, cut in small stewing pieces
salt and freshly ground black pepper to taste
2 or 3 cloves garlic, finely chopped
2 sprigs rosemary, leaves only, finely chopped
2 tablespoons extra virgin olive oil
1 cup dry white wine
1 cup black olives, pitted if you prefer
2 tablespoons tomato paste mixed wtih 1/4 cup water

Steps:

  • Pat the pieces of lamb dry with paper towels and sprinkle generously with salt and pepper.
  • In a heavy saucepan or casserole, gently sauté the garlic and rosemary in the oil over medium-low heat until the garlic is soft but not brown, about 10 minutes. Add the seasoned lamb, raise the heat to medium, and turn the lamb pieces, stirring constantly, until they have browned thoroughly on all sides. Add the wine, let come to a simmer, and cook until reduced by half.
  • Stir in the olives and the dissolved tomato paste, mixing everything together, then cover the pan and continue cooking on very low heat for about 1 hour, or until the sauce is very thick and the lamb is cooked through. Check the sauce periodically and add more wine or water if it seems necessary.
  • When the lamb is done, serve it immediately, accompanied by polenta, if you wish.

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