MEDITERRANEAN LAMB CHOPS RECIPES

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LAMB CHOPS MEDITERRANEAN-STYLE RECIPE - NYT COOKING



Lamb Chops Mediterranean-Style Recipe - NYT Cooking image

Provided by Pierre Franey

Total Time 20 minutes

Yield 4 servings

Number Of Ingredients 14

4 lean rib lamb chops, about 6 ounces each, with most of the fat removed
Salt and freshly ground pepper to taste
1 tablespoon olive oil
4 sprigs fresh thyme, or 2 teaspoons dried
1 cup diced eggplant, cut into 1/4-inch cubes
1 cup diced zucchini, with skin on, cut into 1/4-inch cubes
1/4 cup chopped onions
1 teaspoon chopped garlic
1/4 teaspoon ground cumin
2 tablespoons dry white wine
1 1/2 cups fresh tomatoes, peeled and cut into 1 1/4-inch cubes
1 bay leaf
1/2 cup pitted small black olives
4 tablespoons coarsely chopped fresh basil or parsley

Steps:

  • Sprinkle the chops with salt and pepper.
  • Heat the oil in a heavy skillet large enough to hold the chops in one layer. Add the chops and cook over medium heat until browned on one side, about 5 minutes. Turn, sprinkle with the thyme, and cook about 5 minutes more for rare, longer for medium or well done. Remove to a warm platter and keep warm.
  • Pour off the fat from the skillet and add the eggplant and zucchini. Cook, stirring over high heat, until lightly wilted. Add the onions, garlic and cumin, and cook 2 minutes, stirring until wilted. Add the wine, tomatoes, bay leaf, olives and salt and pepper. Cook, stirring, and simmer for 5 minutes, adding any juices that have accumulated on the platter around the lamb chops. Continue cooking for 1 minute.
  • Remove the bay leaf, sprinkle with the basil, and serve.

Nutrition Facts : @context http//schema.org, Calories 543, UnsaturatedFatContent 25 grams, CarbohydrateContent 8 grams, FatContent 48 grams, FiberContent 3 grams, ProteinContent 20 grams, SaturatedFatContent 20 grams, SodiumContent 737 milligrams, SugarContent 3 grams

MEDITERRANEAN LAMB CHOPS RECIPE - FOOD.COM



Mediterranean Lamb Chops Recipe - Food.com image

Make and share this Mediterranean Lamb Chops recipe from Food.com.

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 2 serving(s)

Number Of Ingredients 10

4 lamb chops
1 tablespoon of fresh mint
1 tablespoon fresh rosemary
2 garlic cloves
2 tablespoons olive oil
1 small eggplant, sliced
1 zucchini, sliced
1 red bell pepper, cut in large chunks
2 ounces feta cheese, crumbled
9 ounces cherry tomatoes

Steps:

  • Preheat the oven to 350°F.
  • Using a pestle and mortar or wooden spoon and bowl, pound together the fresh mint, fresh rosemary and the garlic, then mix with 1 tbsp olive oil.
  • Smear over four lamb chops or cutlets.
  • Place the eggplant, zucchini and red bell pepper on to a baking sheet.
  • Drizzle with 1 tbsp olive oil and place the lamb chops on top.
  • Bake in the oven for 20-25 minutes.
  • Top the chops with feta cheese and add the cherry tomatoes to the pan.
  • Cook for a further 10 minutes until the cheese just starts to brown.
  • Serve the chops with the roasted vegetables, toasted ciabatta bread and mixed leaf salad.

Nutrition Facts : Calories 914.6, FatContent 71.7, SaturatedFatContent 29, CholesterolContent 167.3, SodiumContent 466.5, CarbohydrateContent 30.2, FiberContent 13.5, SugarContent 15.3, ProteinContent 41.3

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