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Mediterranean Lamb Chops

Makes: 6 servings
Prep 10 mins Cook 15 mins
Mediterranean Lamb Chops
  • 6  lamb loin chops, cut 1-1/2 inches thick
  • 2  teaspoons  cooking oil
  • 1  medium red onion, cut into thin wedges
  • 1 26 - 28  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)

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 KitchenSlow-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,
  • cal. (kcal) 410,
  • Fat, total (g) 11,
  • chol. (mg) 40,
  • sat. fat (g) 3,
  • carb. (g) 58,
  • fiber (g) 9,
  • pro. (g) 22,
  • vit. A (IU) 729,
  • vit. C (mg) 36,
  • sodium (mg) 798,
  • calcium (mg) 81,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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