Lamb With Black Olives Recipes

LAMB CUTLETS/RIB CHOPS WITH CHILI AND BLACK OLIVES

Steps:

• Layer the rib chops between clingfilm/cling-wrap (plastic wrap) and flatten them gently with a rolling pin or mallet. Place the chops in a large dish so that they all fit in a single layer.
• Pour over the 4 tablespoons/1/4 cup of oil and add the garlic, chili, oregano, lemon zest and juice. Sprinkle over the salt and the olives and then turn the rib chops in the marinade so that both sides are coated.
• Cover and leave the lamb to marinate for 20 minutes at room temperature before cooking.
• Heat a large frying pan with the 2 tablespoons of oil, and add the chops scraping off the marinade before you put them in the pan. Fry them for a couple of minutes a side on quite a high heat so that they take on some color.
• Turn the heat back down to medium and pour the marinade into the pan over the colored chops. Add 2 tablespoons or so of water so that they cook in a little liquid.
• Cook for about 5 minutes for rare cutlets or a little longer if you like your lamb well cooked, (this will also depend on the thickness of the chops).
• Transfer the lamb to a serving plate, pour over the juices from the pan and sprinkle with the chopped red chile should you feel like enhancing the dried chili with the pep of fresh.

LAMB WITH BLACK OLIVES (AGNELLO CON OLIVE NERE)

Steps:

• Pat the pieces of lamb dry with paper towels and sprinkle generously with salt and pepper.
• In a heavy saucepan or casserole, gently sauté the garlic and rosemary in the oil over medium-low heat until the garlic is soft but not brown, about 10 minutes. Add the seasoned lamb, raise the heat to medium, and turn the lamb pieces, stirring constantly, until they have browned thoroughly on all sides. Add the wine, let come to a simmer, and cook until reduced by half.
• Stir in the olives and the dissolved tomato paste, mixing everything together, then cover the pan and continue cooking on very low heat for about 1 hour, or until the sauce is very thick and the lamb is cooked through. Check the sauce periodically and add more wine or water if it seems necessary.
• When the lamb is done, serve it immediately, accompanied by polenta, if you wish.

LAMB BRAISED WITH GREEN OLIVES

Steps:

• Warm the oil in a large heavy skillet or Dutch oven, and saute the rosemary, garlic and red-pepper flakes over low-medium heat for 4 or 5 minutes, until the garlic begins to turn golden. Add enough lamb to fit comfortably in the pan, and saute, turning several times, until it is evenly browned. Transfer it to a platter. Repeat until all the lamb is cooked, adding oil as needed.
• Add the wine and the bouillon cube or broth to the skillet and cook over medium-high heat until the liquid has reduced by about half. Return the lamb to the pan, add the tomato, cover and cook over very low heat for about 1 hour, until the lamb is easily pierced with the tip of a knife.
• Let the lamb sit for a few hours or overnight and reheat it. Skim off any fat, cover and simmer for half an hour, stirring in the olives during the last 5 to 10 minutes. Adjust the seasoning with salt and pepper and serve.

SLOW-COOKER LAMB WITH OLIVES AND POTATOES

Steps:

• Combine potatoes, shallots, garlic, lemon zest, and rosemary in a 5-to-6-quart slow cooker; season with salt and pepper. In a small bowl, whisk together 1 tablespoon flour and broth. Add to slow cooker.
• Place 3 tablespoons flour on a plate. Season lamb with salt and pepper, then coat in flour, shaking off excess. In a large skillet, heat oil over medium-high. In batches, cook lamb until browned on all sides, about 10 minutes; transfer to slow cooker. Add wine to skillet and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker, then cover and cook on high until lamb is tender, about 3 1/2 hours (7 hours on low). Stir in olives, cover, and cook 20 minutes.
• To serve, transfer lamb and vegetables to a platter. Skim fat from cooking liquid, then stir in lemon juice and season to taste with salt and pepper. Serve sauce with lamb and vegetables.

LAMB CHOPS WITH BLACK OLIVES

Steps:

• Spread chops between two layers of plastic wrap. Using rolling pin or kitchen mallet, pound them until they are all an even thickness. Place the chops in a single layer in a large glass dish.
• In small bowl, combine olive oil, garlic, chili flakes, oregano, zest, juice and olives. Pour mixture over chops. Season to taste with salt. Turn chops in the marinade to coat both sides. Cover with plastic wrap. Marinate for 1 to 2 hours at room temperature.
• Place large skillet over high heat, and add vegetable oil. Remove chops from marinade, scraping off excess, and place them in skillet; reserve marinade. Sear until browned, about 2 minutes a side. Reduce heat to medium, and add reserved marinade and 2 tablespoons water. Simmer until cooked to taste, about 5 minutes for rare chops.
• To serve, transfer chops to a platter. Top with pan juices and serve immediately.

LAMB WITH BLACK OLIVES

Steps:

• Pat the pieces of lamb dry with paper towels and sprinkle generously with salt and pepper.
• In a heavy saucepan or casserole, gently sauté the garlic and rosemary in the oil over medium-low heat until the garlic is soft but not brown, about 10 minutes. Add the seasoned lamb, raise the heat to medium, and turn the lamb pieces, stirring constantly, until they have browned thoroughly on all sides. Add the wine, let come to a simmer, and cook until reduced by half.
• Stir in the olives and the dissolved tomato paste, mixing everything together, then cover the pan and continue cooking on very low heat for about 1 hour, or until the sauce is very thick and the lamb is cooked through. Check the sauce periodically and add more wine or water if it seems necessary.
• When the lamb is done, serve it immediately, accompanied by polenta, if you wish.

ROAST LEG OF LAMB WITH OLIVE AND ROSEMARY PASTE

Steps:

• Preheat oven to 350°F. Using on/off turns, blend olives, garlic and rosemary in processor until chopped. Gradually add oil, blending until coarse paste forms. Season paste with salt and pepper. Sprinkle lamb with salt and pepper. Place lamb, boned side up, on rimmed baking sheet. Spread olive paste over top of lamb.
• Roast lamb 30 minutes. Increase oven temperature to 400°F. Continue roasting until thermometer inserted into thickest part of lamb registers 135°F for medium-rare, about 20 minutes. Let stand 15 minutes.