Ingredients for Lamb Chops Calabrese With Tomatoes Peppers And Olives
- Red Bell Peppers
- Lamb Rib Chops
- Fine Sea Salt
- Extra Virgin Olive Oil
- Onion
- Plum Tomatoes
- Flat Leaf Italian Parsley
- Green Olives In Brine
- Black Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lamb Chops Calabrese With Tomatoes Peppers And Olives? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lamb Chops Calabrese With Tomatoes Peppers And Olives
- Pat the lamb chops dry with paper towels and season generously with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over high heat. Sear the lamb chops for 2-3 minutes per side, until nicely browned and slightly charred. Remove from skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped bell peppers and cook for 5 minutes, until softened.
- Add the minced garlic and red pepper flakes to the skillet, and cook for another minute, until fragrant.
- Stir in the crushed tomatoes, oregano, and red wine. Bring to a simmer and cook for 15-20 minutes, allowing the sauce to thicken slightly.
- Stir in the Kalamata olives.
- Return the lamb chops to the skillet, nestling them in the sauce. Reduce heat to low, cover, and cook for another 5-10 minutes, or until the lamb is cooked to your desired doneness (internal temperature of 135°F for medium-rare).
- Garnish with fresh parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
20g
Fat
5g
Carbs
2g
