Mediterranean Lamb Chops Recipe
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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.
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- to 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)
- 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.
- 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.
- 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.
- Calories 410, Total Fat 11 g, Saturated Fat 3 g, Cholesterol 40 mg, Sodium 798 mg, Carbohydrate 58 g, Fiber 9 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 61%, Calcium 8%, Iron 22%.
- Percent Daily Values are based on a 2,000 calorie diet
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