Mediterranean lamb chops, by pierre franey


Ingredients

4, 6 oz lamb chops, the fat removed
salt and freshly ground pepper to taste
1 tbsp olive oil
4 sprigs fresh thyme, or 2 tsp dried
1 cup eggplant, cut into 1/4″ cubes
1 cup zucchini, cut into 1/4″ cubes
1/4 cup chopped onions
1 tsp chopped garlic
1/4 tsp ground cumin
2 tbsp dry white wine
1 1/2 cups fresh tomatoes, peeled and cut into 1/4″ cubes
1 bay leaf
1/2 cup pitted small black olives
4 tbsp chopped fresh basil or parsley

How to prepare

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. Yield: makes 4 servings.

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