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.

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Makes:
6 servings
Prep:
10 mins
Cook:
15 mins
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Mediterranean Lamb Chops

Ingredients
6
lamb loin chops, cut 1-1/2 inches thick
2
teaspoons cooking oil
1
medium red onion, cut into thin wedges
1
26 ounce jar garlic and onion pasta sauce
1
19 ounce can cannellini beans (white kidney beans), rinsed and drained
1/2
cup pitted kalamata olives, halved
1/2
cup bottled roasted red sweet peppers, cut into strips
2
tablespoons balsamic vinegar
2
teaspoons snipped fresh rosemary
 
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

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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