Lamb Shoulder Chops With Green Olives And Lemon

Name: Lamb Shoulder Chops With Green Olives And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lamb shoulder chops, excess fat trimmed (about 2 lbs. total); Kosher salt and pepper; 1 tablespoon olive oil, plus more for drizzling; 1 onion, peeled and slivered; 1 red bell pepper, cut into strips; 2 lemons; 2 garlic cloves, minced; 2 teaspoons paprika; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/3 cup dry white wine; 1/2 cup chicken broth; 1/2 cup canned pumpkin puree; 1 cup pitted green olives, roughly chopped; 2 tablespoons chopped flat-leaf parsley; 2 tablespoons chopped cilantro

Servings: persons

4 lamb shoulder chops, excess fat trimmed (about 2 lbs. total)
Kosher salt and pepper
1 tablespoon olive oil, plus more for drizzling
1 onion, peeled and slivered
1 red bell pepper, cut into strips
2 lemons
2 garlic cloves, minced
2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1/3 cup dry white wine
1/2 cup chicken broth
1/2 cup canned pumpkin puree
1 cup pitted green olives, roughly chopped
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped cilantro

1
Season lamb chops with salt and pepper. Heat a large frying pan over medium-high heat until hot but not smoking. Swirl in oil. Add chops and brown on both sides, 8 to 10 minutes total. Transfer to a plate and tent with foil to keep warm.
2
Reduce heat to medium-low and add onion and bell pepper. Cook, stirring occasionally, until softened, 5 minutes. Zest and juice 1 lemon; set juice aside. Add zest, garlic, paprika, coriander, and cumin to pan and stir until fragrant, 1 minute.
3
Add wine to pan, raise heat to medium-high, and cook, scraping up browned bits, until liquid is almost evaporated, 2 minutes. Stir in broth, lemon juice, pumpkin puree, and olives. Let come to a boil, then reduce heat to medium-low. Return chops to pan. Cut 6 thin slices from remaining lemon and place a slice on top of each chop. Cover pan tightly and cook until chops are tender, 15 to 18 minutes.
4
Sprinkle chops with parsley and cilantro, then spoon onto plates and drizzle with more oil.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 4 lamb shoulder chops, excess fat trimmed (about 2 lbs. total), Kosher salt and pepper, 1 tablespoon olive oil, plus more for drizzling, 1 onion, peeled and slivered, and more.

Yes, Lamb Shoulder Chops With Green Olives And Lemon falls under the Soups & Stews 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.

That's it — enjoy your meal!