Lamb Chops Calabria Style With Tomatoes Peppers And Olives Recipes

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.

LAMB CALABRIAN STYLE

Steps:

• In a shallow bowl, mix the flour with the pepper.
• A few pieces at a time, roll the lamb chunks in the flour to completely coat, and set aside (this is better done as stated in a bowl than in a resealable bag, in which they all gum together!).
• Heat the olive oil in a non-stick skillet over medium-high heat; add the lamb chunks and saute briskly until they reach your desired degree of doneness (we like ours medium-rare, which is about 5-7 minutes).
• Add the hot pepper flakes, and mix well.
• Stir in the capers and the anchovies, mixing well, especially to get the anchovies broken up and well incorporated.
• Remove from heat and serve immediately!

BASQUE LAMB CHOPS WITH TOMATOES & OLIVES

Steps:

• Season chops with salt and pepper; dredge with flour.
• Heat oil in heavy skillet over medium-high until it starts to "shimmer".
• Add chops and cook 2 to 5 minutes on each side. Transfer to heated platter.
• Pour wine into skillet and scrape up brown bits. Stir in tomatoes and olives. Cook over medium heat for 4 to 5 minutes. Season with salt and pepper.
• Spoon sauce over chops and serve.