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Mediterranean Lamb Chops
Ingredients
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6
lamb loin chops, cut 1-1/2 inches thick
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2
teaspoons cooking oil
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1
medium red onion, cut into thin wedges
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1
26 - 28 ounce jar garlic and onion pasta sauce
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1
19 ounce can cannellini beans (white kidney beans), rinsed and drained
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1/2
cup pitted kalamata olives, halved
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1/2
cup bottled roasted red sweet peppers, cut into strips
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2
tablespoons balsamic vinegar
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2
teaspoons snipped fresh rosemary
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Hot cooked orzo or rice (optional)
Directions
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
- Tip 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)
- Servings Per Recipe 6,
- Calories 410,
- Protein (gm) 22,
- Carbohydrate (gm) 58,
- Fat, total (gm) 11,
- Cholesterol (mg) 40,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 9,
- Vitamin A (IU) 729,
- Vitamin C (mg) 36,
- Sodium (mg) 798,
- Calcium (DV %) 81,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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