Lamb Rib Chops with Vegetable Hash Recipe

Name: Lamb Rib Chops with Vegetable Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 large Spanish onion, cut into 1/2-inch dice; 4 garlic cloves, minced; 1/4 pound smoked ham or prosciutto, sliced 1/4 inch thick; 2 pounds tomatoes, cut into 1/2-inch dice; 1/2 cup dry white wine; 1/2 cup brandy; 2 pounds zucchini, cut into 1/2-inch dice; One 1 1/2-pound eggplant, cut into 1/2-inch dice; 1 medium red bell pepper, cut into 1/2-inch dice; 16 oil-cured black olives, pitted and chopped; 2 tablespoons chopped oregano; 2 teaspoons chopped thyme; 2 teaspoons chopped rosemary; 1 bay leaf; Salt and freshly ground pepper; 16 lamb rib chops (3 1/4 pounds)

Servings: persons

1/4 cup plus 2 tablespoons extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch dice
4 garlic cloves, minced
1/4 pound smoked ham or prosciutto, sliced 1/4 inch thick
2 pounds tomatoes, cut into 1/2-inch dice
1/2 cup dry white wine
1/2 cup brandy
2 pounds zucchini, cut into 1/2-inch dice
One 1 1/2-pound eggplant, cut into 1/2-inch dice
1 medium red bell pepper, cut into 1/2-inch dice
16 oil-cured black olives, pitted and chopped
2 tablespoons chopped oregano
2 teaspoons chopped thyme
2 teaspoons chopped rosemary
1 bay leaf
Salt and freshly ground pepper
16 lamb rib chops (3 1/4 pounds)

1
In a large, enameled cast-iron casserole, heat the 1/4 cup of olive oil.
2
Add the onion, garlic and smoked ham and cook over moderate heat, stirring occasionally, until the onion is softened, 8 minutes.
3
Add the tomatoes and cook over high heat until the juices are bubbling, 3 minutes.
4
Add the wine and cook for 3 minutes.
5
Add the brandy and simmer for 3 minutes.
6
Stir in the zucchini, eggplant, bell pepper, olives, oregano, thyme, rosemary and bay leaf.
7
Cover and simmer over moderately low heat, stirring occasionally, until the vegetables are tender, 35 minutes.
8
Discard the bay leaf; reserve the ham for another use.
9
Season with salt and pepper.
10
In each of 2 very large skillets, heat 1 tablespoon of the remaining olive oil.
11
Season the lamb chops with salt and pepper.
12
Add the chops to the skillets and cook over high heat for 1 minute.
13
Reduce the heat to moderately high and cook until the chops are browned on the bottom, 2 minutes.
14
Turn the chops and cook until browned on the second side and medium-rare, about 2 minutes.
15
Place 2 lamb chops on each plate.
16
Spoon the samfaina alongside; serve.

5161

kcal

Calories

502

Fat

Carbs

117

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup plus 2 tablespoons extra-virgin olive oil, 1 large Spanish onion, cut into 1/2-inch dice, 4 garlic cloves, minced, 1/4 pound smoked ham or prosciutto, sliced 1/4 inch thick, and more.

Yes, Lamb Rib Chops with Vegetable Hash 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.

Lamb Rib Chops with Vegetable Hash

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