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Nutrition Facts
Serving Size 1 (167g) Recipe makes 4 servings The following items or measurements are not included below: 8 lamb rib chops
Calories 109
Calories from Fat 75		(68%)
Amount Per Serving		%DV
	Total Fat 8.4g	12%
	Saturated Fat 1.2g	5%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 141mg		5%
Potassium 369mg		10%
Total Carbohydrate 8.8g		2%
	Dietary Fiber 2.8g	11%
	Sugars 5.1g
Protein 1.7g		3%
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Lamb Chops, Calabrese, With Tomatoes, Peppers and Olives

Recipe #113600 | 55 min | 30 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: TOOLBELT DIVA
Mar 17, 2005

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.

SERVES 4 (change servings and units)

Ingredients

1 large red bell pepper 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

Directions

1
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.
2
Sprinkle the chops on both sides with a little salt.
3
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.
4
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.
5
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.
6
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.

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Featured Reviews for This Recipe

From: Dr. Jenny

On May 31, 2008

DH and I served this for dinner a few night ago. It was a delicious and different way to prepare lamb chops. We enjoyed it very much. I didn't have a red pepper on hand, so I used a combination of yellow and orange bell peppers. I think it enhanced the presentation of the dish and made it more colorful. DH suggested that next time, he would chop the green olives to better distribute the olives. Thanks for posting this lovely dish. Served Roman Zucchini as a side dish.

0 people found this review helpful

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From: Lois M

On Mar 18, 2005

I have not prepared this delicious dish, but I have had the pleasure of enjoying it at a luncheon Toolie hosted for our own Elly in Canada, and I didn't think I cared for Lamb, it was absolutly perfect! I will definatly give it a try! Thanks Toolie!!

2 people found this review helpful

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From: Zurie

On Sep 11, 2006

Toolie, the picture looks different to your recipe because I only had shoulder chops IN ONE PIECE! I meant it for a roast, but made your recipe instead. I used my large pan, slow-braised the shoulder piece, and followed your recipe exactly. It is delicious, and became even better because it had to wait in a warming oven for a while — the flavours were sooo Italian! Great. I will try this with other meats, too. This is the kind of preferred food now, which the TV chefs call "clear" flavours, or "honest" food. All the flavours shine through.

2 people found this review helpful

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From: Elly in Canada

On Mar 19, 2005

I was the lucky person who was served this delicious recipe at my birthday luncheon. The lamb chops were succulent, the sauce was delicious! Toolie, thank you for sharing another of your very simple and tasty recipes.

2 people found this review helpful

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