5 Reviews of Lamb Chops, Calabrese, With Tomatoes, Peppers and Olives

From: CountryLady

On Mar 18, 2005

I savoured this delicious dish at a recent birthday luncheon for a fellow chef! The chops were cooked to perfection & the sauce was full of flavour contrasts. I dub thee "godmother of Italian cooking in Zaarland" - thanx again Toolie!

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.

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!!

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.

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.