Lamb Chops Mediterranean-Style
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4lean rib lamb chops, about 6 ounces each, with most of the fat removed
- Salt and freshly ground pepper to taste
- 1tablespoon olive oil
- 4sprigs fresh thyme, or 2 teaspoons dried
- 1cup diced eggplant, cut into ¼-inch cubes
- 1cup diced zucchini, with skin on, cut into ¼-inch cubes
- ¼cup chopped onions
- 1teaspoon chopped garlic
- ¼teaspoon ground cumin
- 2tablespoons dry white wine
- 1½cups fresh tomatoes, peeled and cut into 1¼-inch cubes
- 1bay leaf
- ½cup pitted small black olives
- 4tablespoons coarsely chopped fresh basil or parsley
Nutritional analysis per serving (4 servings)
545 calories; 48 grams fat; 20 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 20 grams protein; 740 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle the chops with salt and pepper.
- Step 2
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.
- Step 3
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.
- Step 4
Remove the bay leaf, sprinkle with the basil, and serve.
Private Notes
Comments
These vegetables are divine. I made them separately, so they don't have the lamb juice, but they are delicious and really easy to make. I doubled the batch. It would be good with parmesan grated on top too, or in a casserole with buttered bread crumbs and or parmesan cheese. Yum, vegan without the cheese and meat juices.
The Franey/Claiborne recipes sometimes can seem dated, but this was perfect for the late-summer-CSA prodcue! Used two loin chops, which I cooked separately b/c I hate trying to keep things warm. Swapped in salted-packed that I had for olives that I didn't, and used a combo of mint and parsley for the herb garnish.
That should have said "salt-packed capers"!
I double the veggies like others had suggested. I had lolli-pop lamb chops in the freezer. They worked well here with an adjustment in cooking time. Lovely dinner with a tannin heavy red wine.
Absolutely delicious and I loved the appearance. I heaped the vegetables over the chops for serving and it was splendid. For 2 of us I had 4 small chops (maybe 1 1/2 pounds all together) and I made all the vegetables. Quick and rewarding.