---

Entrees >  Basque >  Olive Oil >  Olive & Tomato Lamb Chops >

 

Olive & Tomato Lamb Chops

• 6 lamb chops

• Flour

• Salt & black pepper to taste

• 2 TBS olive oil

• 1/3 C white wine

• 1 LB tomatoes, peeled, seeded & chopped

• 1/2 C Spanish olives, pitted & sliced

Season lamb chops with salt and black pepper to taste; dredge in flour. Heat olive oil in a skillet; add lamb chops and cook for two to six minutes on each side. Transfer chops to a platter. Pour wine into skillet; stir to loosen chop remnants. Add tomatoes and olives; stir to combine. Cook over medium heat for about four to five minutes; season with salt and black pepper to taste. Spoon mixture over lamb chops on platter. Serve.

 

Related Links:

• Food Fare Culinary Collection: Basque Flavors

• Food Fare Culinary Collection: Olive Oil

---

 

HOME |  Recipes | News & Updates | About Food Fare | Contact | Site Map