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Mediterranean Lamb Chops

This lamb chop recipe served over hot cooked orzo flavored with a garlic and onion pasta sauce, beans, olives, and sweet peppers hails from the Mediterranean.

2.5 by 2 people
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  • Makes: 6 servings
  • Prep: 10 mins
  • Cook: 15 mins

Mediterranean Lamb Chops



  1. Trim fat from chops. In a 10-inch skillet cook chops in hot oil over medium heat for 9 to 11 minutes for medium (160F), turning once halfway through cooking. Transfer chops to a large bowl or platter; cover with foil to keep warm. Reserve pan drippings.
  2. In the same skillet cook and stir onion in pan drippings over medium heat about 5 minutes or until tender. Add pasta sauce, beans, olives, roasted peppers, vinegar, and rosemary. Cook and stir over medium heat until heated through. Return chops to skillet; cover and heat through about 3 minutes. If desired, serve lamb chops and sauce over orzo or rice. Makes 6 servings.

From the Test Kitchen

Slow-cooker directions:

Place lamb chops in a 4- or 5-quart slow cooker. In a medium bowl stir together onion, pasta sauce, beans, olives, roasted pepper, vinegar, and rosemary. Pour over chops in slow cooker. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

Nutrition Facts (Mediterranean Lamb Chops)

    Per serving:
  • 410 kcal cal.,
  • 11 g fat
  • (3 g sat. fat,
  • 40 mg chol.,
  • 798 mg sodium,
  • 58 g carb.,
  • 9 g fiber,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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