Lamb Chops With Tomatoes And Olives – a delicious recipe with loin chops, paprika, Kosher salt, olive oil, shallots, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat oven to 400u00b0 F.
2
Season the lamb with the paprika, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
3
Heat the oil over medium-high heat in an ovenproof skillet. Cook the lamb in the skillet until browned, 2 to 3 minutes per side. Add the shallots to the skillet.
4
Transfer the skillet to oven and cook the lamb to the desired doneness, 8 to 10 minutes for medium-rare.
5
Transfer the lamb to individual plates. Add the tomatoes, olives, and parsley to the hot skillet and toss to combine with the shallots. Serve with the lamb and baguette, if desired.
6
Paprika comes in several varieties, including sweet, hot, and smoked. Any type will work in this recipe, but if you opt for hot, use only 1/2 teaspoon.
354
kcal
Calories
25
g
Fat
6
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 lamb loin chops (each about 1 1/2 inches thick), 1 teaspoon paprika, Kosher salt and pepper, 1 tablespoon olive oil, and more.
Yes, Lamb Chops With Tomatoes And Olives falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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