Lamb With Tomatoes And Olives Recipes

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LAMB STEAKS WITH TOMATOES & OLIVES



Lamb steaks with tomatoes & olives image

A hearty combination, bursting with flavour and ideal for midweek meals

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 8

2 tbsp olive oil
4 lamb leg steaks (approx 140g/5oz each)
1 large red onion , cut into 8 wedges
2 tsp dried oregano
150ml white wine
400g packet cherry tomato
100g black olive
handful flat-leaf parsley , chopped

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large roasting tin on the hob. Brown the lamb steaks in the tin over a high heat, about 1 min each side.
  • Add the onion to the roasting tin with the oregano. Pour over the wine and throw in the tomatoes. Scatter the olives over the top, then place the tin in the oven for 15 mins until the lamb is cooked. Scatter with flat-leaf parsley and serve with boiled new potatoes.

Nutrition Facts : Calories 322 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.84 milligram of sodium

LAMB WITH TOMATOES AND OLIVES



Lamb With Tomatoes And Olives image

Provided by Marian Burros

Categories     dinner, main course

Time 20m

Yield 2 servings

Number Of Ingredients 6

6 ounces boneless leg of lamb
1 large clove garlic
1 28-ounce can no-salt-added peeled tomatoes
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
12 oil-cured olives
Freshly ground black pepper

Steps:

  • Trim fat from lamb and cut into bite-size pieces.
  • Heat nonstick skillet until it is quite hot; reduce heat to medium and add lamb, sauteing in its own fat until it is brown on both sides.
  • Mince garlic and add to lamb as it browns.
  • Use half the tomatoes, breaking them up as you add them to pan, and all of the juice. Reduce heat. Add rosemary and continue cooking.
  • Pit olives, add to sauce with pepper. Cook a few minutes or until rest of meal is done. Spoon over polenta.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 6 grams, Sodium 647 milligrams, Sugar 10 grams

LOIN LAMB CHOPS WITH OLIVES



Loin Lamb Chops with Olives image

Provided by Food Network

Time 50m

Yield 2 servings

Number Of Ingredients 7

Olive oil to saute
4 loin lamb chops, trimmed of excess fat
Flour for dusting
1/2 cup pitted sliced olives (cured or Kalamata or good green ones), coarsely chopped
Dried or fresh oregano to taste
About 2 tablespoons fresh lemon juice or to taste
Salt and crushed red pepper

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, CALABRESE, WITH TOMATOES, PEPPERS AND OLIVES



Lamb Chops, Calabrese, With Tomatoes, Peppers and Olives image

One of my favourite cooking styles is Italian. Many years ago, I had the privilege of becoming acquainted with, and lived among Italians families from the region of Calabria. I was therefore delighted when, upon reading this recipe, (as it appeared in "Saveur Magazine"), I recognized it as one which was created by Marcella Hazen "the acknowledged godmother of Italian cooking in America". Marcella has very quickly become my personal "Maven of Italian Cuisine". I do confess, however to "tweeking" blends of seasonings and ingredients to suit personal taste, but that is the essence of proficient cooking, isn't it? I believe that is the goal to which we all aspire to achieve; I am sure Marcella would agree. Marcella says "This is a recipe that starts out as two before becoming one. The chops and sauce... are cooked separately. Small rib chops should be cooked very briefly to a moist, flaming pink. Cook them too long, and they will turn gray and lose all their juice." I concur.

Provided by TOOLBELT DIVA

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

1 large red bell peppers or 2 small red bell peppers
8 lamb rib chops, about 1 inch thick
fine sea salt
2 tablespoons extra virgin olive oil
1/2 cup chopped onion
2 cups peeled ripe fresh plum tomatoes
3 tablespoons chopped flat-leaf Italian parsley
1/4 cup pitted green olives in brine
black pepper, ground fresh from the mill

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 WITH BLACK OLIVES (AGNELLO CON OLIVE NERE)



Lamb with Black Olives (Agnello con Olive Nere) image

Provided by Nancy Harmon Jenkins

Categories     Soup/Stew     Lamb     Olive     Rosemary     White Wine     Simmer

Yield Serves 6 to 8

Number Of Ingredients 8

2 pounds lamb shoulder or leg, cut in small stewing pieces
salt and freshly ground black pepper to taste
2 or 3 cloves garlic, finely chopped
2 sprigs rosemary, leaves only, finely chopped
2 tablespoons extra virgin olive oil
1 cup dry white wine
1 cup black olives, pitted if you prefer
2 tablespoons tomato paste mixed wtih 1/4 cup water

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 SHANKS WITH TOMATO & OLIVES



Lamb Shanks With Tomato & Olives image

A hearty dish guaranteed to hit the spot. My hubby loves this recipe - he would have me make it more often if he had his way! It sounds a lot of shanks but the dish is ideal for 4 people. I usually make this when our best friends come over so the four of us enjoy it with a glass of red. I also find you can serve it with either potato and veggies or risoni tossed in butter. Either way it is great. I found the recipe in the Woman's Weekly magazine, and never looked back!

Provided by ozzygirl

Categories     Lamb/Sheep

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 14

8 lamb shanks (french trimmed)
1/4 cup plain flour
salt & pepper
1 tablespoon olive oil
2 garlic cloves, crushed
3/4 cup dry white wine
3/4 cup beef stock
2 (400 g) cans chopped tomatoes
6 anchovy fillets, drained and chopped
1/2 teaspoon dried chili pepper flakes
1 sprig fresh basil
1 cup black olives
1 tablespoon balsamic vinegar, viniger
1/2 cup fresh basil leaf (extra)

Steps:

  • Preheat oven to 180°C/160°C fan forced.
  • Toss the lamb in combined flour, salt & pepper mixture. Shake away excess flour.
  • Heat oil in a 3 litre capacity flameproof casserole or baking dish. Cook lamb shanks in batches until well browned all over. Remove from dish and drain on absorbent paper.
  • Add garlic and wine to the dish, bring to the boil. Add stock, undrained tomatoes, anchovies, chilli and basil and stir to combine. Return lamb to dish and bring to the boil. Remove from stove top.
  • Cover the lamb dish with lid or tightly with foil and place in over. Cook for 2 hours, turning lamb halfway through cooking. Remove lamb from dish and cover to keep warm.
  • Add the olives and vinegar to the tomato mixture in dish, simmer on stove top, uncovered over a medium heat for about 5 minutes or until thickened slightly. Remove basil sprig.
  • Sprinkle extra basil leaves over lamb and sauce.
  • Serve hot.

Nutrition Facts : Calories 1402.6, Fat 75.2, SaturatedFat 28.6, Cholesterol 489.3, Sodium 998, Carbohydrate 18.4, Fiber 3.8, Sugar 6.4, Protein 147.5

GREEK LAMB WITH POTATOES & OLIVES



Greek lamb with potatoes & olives image

Entertain the easy way with this quick-to-prepare rustic one-pot - just serve with crusty bread

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 9

800g medium-size potatoes , skin on, thinly sliced
4 large tomatoes , thinly sliced
1 aubergine , thinly sliced
4 garlic cloves , chopped
3 tbsp oregano leaves, plus extra for sprinkling
85g pitted Kalamata olives , halved
5 tbsp olive oil , plus a drizzle
100g feta cheese , crumbled
4 lamb steaks

Steps:

  • Heat oven to 200C/180C fan/gas 6. Layer up half the potato, tomato and aubergine in a baking dish, scattering with garlic, oregano and olives, and drizzling with oil and seasoning as you go.
  • Scatter over the feta, then repeat the layers until all the ingredients are used up. Finish with potatoes and a little oil.
  • Bake for 50 mins or until the veg are tender (cover with foil if they're getting too brown). Top with the lamb steaks, rubbing with a little more oil and seasoning. Bake for 15-20 mins more until the lamb is cooked. Allow to rest and cool a bit before scattering with oregano and serving with crusty bread.

Nutrition Facts : Calories 772 calories, Fat 51 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 2.03 milligram of sodium

LAMB LEG STEAK WITH OLIVE RELISH AND TOMATOES



Lamb Leg Steak With Olive Relish and Tomatoes image

Most lamb cuts can be made into chops. Some are expensive, like rib chops (from the rack) or loin chops (which look like miniature T-bone steaks), but there are also cheaper shoulder chops and sirloin chops. An easy chop to cook is the meaty, lean center-cut lamb leg steak, a thick slice with a round bone in the center. If you have ever grilled a butterflied lamb leg and found it difficult to cook evenly and carve, a lamb leg steak is a surprisingly easy way to go. Seasoned with salt and pepper, rosemary and garlic, it takes about 10 minutes to cook. Of course, if you're grilling over coals, it will take time for your grill to be ready, but that gives your steak time to marinate: It tastes best if it is seasoned at least 20 minutes before cooking.

Provided by David Tanis

Categories     meat

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 13

1 center-cut lamb leg steak, about 1 1/2 pounds, cut 1 1/2 to 2 inches thick
Salt and pepper
1 tablespoon roughly chopped rosemary
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
4 medium tomatoes, halved horizontally (optional)
Large handful of arugula, for garnish
3/4 cup roughly chopped pitted olives, a mix of black and green
1/4 cup extra-virgin olive oil
1/2 lemon, skin on, seeded and finely chopped (about 2 tablespoons)
1 garlic clove, smashed
Red-pepper flakes, to taste
Salt and pepper

Steps:

  • Prepare the lamb: Season lamb generously on both sides with salt and pepper. Sprinkle with rosemary, olive oil and garlic, smearing with hands to coat. Set aside at room temperature. Season cut sides of tomatoes, if using, with salt. (Light the grill now, if using charcoal.)
  • Make the olive relish: Stir together chopped olives, olive oil, lemon, garlic and red pepper in a small bowl. Taste and adjust seasoning.
  • Have a charcoal grill ready or heat a ridged stovetop grill or cast-iron pan over medium-high heat. Grill or sear the lamb steak on one side for about 5 minutes, until nicely browned. Flip steak and cook on the other side for about 5 minutes more, until juices appear on the surface. Set aside to rest.
  • Place tomatoes, if using, seasoned with salt and pepper, cut-side-up on grill, pan or broiler, and cook for about 5 minutes, until heated through, but still firm.
  • To serve, slice lamb into 1/8-inch slices and arrange on a platter. Surround with tomatoes and arugula. Pass olive relish separately.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 30 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 6 grams, Sodium 241 milligrams, Sugar 0 grams

SLOW-COOKER LAMB WITH OLIVES AND POTATOES



Slow-Cooker Lamb with Olives and Potatoes image

Lamb shanks are at their best when gently cooked. A slow cooker creates meltingly tender meat in a flavorful sauce -- perfect for Sunday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 4h30m

Number Of Ingredients 12

1 1/4 pounds small potatoes, halved
4 large shallots, cut into 1/2-inch wedges
3 garlic cloves, minced
1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice
3 sprigs rosemary
Coarse salt and ground pepper
4 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
3 1/2 pounds lamb shanks, cut crosswise into 1 1/2-inch pieces and trimmed of excess fat
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine, such as Pinot Grigio
1 cup pitted green olives, halved

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.

Nutrition Facts : Calories 703 g, Fat 37 g, Fiber 4 g, Protein 46 g, SaturatedFat 12 g

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From pnpfreshliving.com


LAMB CHOPS AND POTATO CURRY - SOLAR-HEART.COM
2022-05-12 Step 6. Mix well and sauté for 2 minutes. Finally, add cooked lamb chops and water. VIEW RECIPE. Gradually stir in broth and lemon juice until blended. VIEW RECIPE. 1 tsp turmeric. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Coat lamb meat evenly in flour. Add the tomatoes, garlic, ginger, curry powder, turmeric, cumin, garam …
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