Entrees > Basque > Olive Oil > 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.
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map