Lamb Chops Calabrese with Tomatoes Peppers and Olives
Transport your taste buds to the sunny Mediterranean with this vibrant dish of Lamb Chops Calabrese with Tomatoes, Peppers, and Olives. Perfectly seared lamb chops are nestled amidst a colorful medley of sweet bell peppers, juicy cherry tomatoes, and briny kalamata olives, all simmered together with aromatic garlic, onion, and a splash of dry white wine. Enhanced with fresh rosemary and garnished with fragrant parsley, this rustic one-pan meal bursts with bold, southern Italian flavors. Ready in just 50 minutes, this elegant yet approachable entrée is perfect for weeknight dinners or special occasions. Serve it with crusty bread or over creamy polenta to soak up the luscious sauce. This recipe delivers a true taste of Calabria in every gourmet bite!
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Recipe Information
Ingredients
- 8 pieces lamb chops
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cloves garlic cloves, minced
- 1 medium yellow onion, thinly sliced
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 2 cups cherry tomatoes, halved
- 1 cup kalamata olives, pitted and halved
- 0.5 cup dry white wine
- 1 teaspoon fresh rosemary, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the lamb chops generously with salt and black pepper on both sides.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium-high heat.
Sear the lamb chops for 2-3 minutes on each side until browned. Remove the chops from the skillet and set them aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Add the minced garlic and sliced onion to the skillet, stirring frequently, and sauté for 2-3 minutes until fragrant and translucent.
Add the red and yellow bell peppers to the skillet and cook for 5 minutes until softened.
Stir in the cherry tomatoes and kalamata olives, cooking for an additional 3 minutes.
Pour the white wine into the skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Return the lamb chops to the skillet, nestling them among the vegetables, and sprinkle the chopped rosemary over the top.
Cover the skillet with a lid and let the dish simmer on low heat for 10-15 minutes, or until the lamb chops reach your desired level of doneness (145°F for medium-rare).
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Garnish with fresh parsley before serving.
Serve the lamb chops hot with the vegetable mixture and sauce spooned over the top. Enjoy!
Nutrition Facts
Calories |
4747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 384.2 g | 493% | |
| Saturated Fat | 137.0 g | 685% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 993 mg | 331% | |
| Sodium | 6414 mg | 279% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 27.0 g | ||
| Protein | 242.6 g | 485% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 4997 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
