Lamb Chops Calabrese With Tomatoes Peppers And Olives Recipes

GRILLED LAMB CHOPS WITH OLIVE TAPENADE

Steps:

• For the marinade: With a sharp knife, clean the chops, trimming away the excess fat cap and any bone fragments. In a medium mixing bowl, combine the mint, parsley, rosemary, thyme, lemon juice, bay leaf, salt and pepper with the olive oil. Place the lamb chops into large resealable plastic bag and pour the marinade over the top. Marinate for up to an hour.
• For the tapenade: In a food processor, pulse together the olives, orange zest, parsley, anchovy and chile until coarsely chopped. Drizzle in the olive oil and orange juice while continuing to pulse for about a minute, until the ingredients are incorporated and the tapenade is a coarse paste. Do not over process. Season with salt and pepper.
• For the t-bone lamb chops: Preheat the grill to medium-high heat. Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface. Remove the lamb from the marinade, wiping off excess, and sprinkle with salt and pepper. Place the chops onto grill, fat-side down. Grill for about 2 minutes and rotate 45 degrees to form a crosshatch mark. Continue grilling for another 2 minutes and flip. Rotate the lamb chops 45 degrees to finish and bring to desired cooking temperature, 5 to 6 minutes total for 135 degrees F internal temperature or medium-rare. Remove from the grill and allow to rest.
• To serve: Arrange the lamb chops on serving dish, garnishing each with about 1 tablespoon tapenade, finishing with torn mint and serving with remaining tapenade on the side.

LAMB CHOPS, CALABRESE, WITH TOMATOES, PEPPERS AND OLIVES

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.

LOIN LAMB CHOPS WITH OLIVES

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

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.