Lamb Chops with Two Olive Cream Sauces Provence
Elevate your dinner table with the rich and rustic flavors of Provence in this recipe for Lamb Chops with Two Olive Cream Sauces. Perfectly seared lamb chops are seasoned with garlic and fresh rosemary, then paired with two velvety, Mediterranean-inspired cream sauces—one featuring the briny depth of black olives and the other showcasing the bright, tangy notes of green olives. A splash of dry white wine and sautéed shallots bring sophistication to the sauces, while an artful drizzle over the lamb adds a chef-worthy presentation. Ready in just 45 minutes, this dish is an elegant option for entertaining or a gourmet weeknight indulgence. Serve with crusty bread or roasted vegetables for a complete, restaurant-quality meal.
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Recipe Information
Ingredients
- 8 pieces Lamb chops
- 2 tablespoons Olive oil
- 3 Garlic cloves (minced)
- 2 teaspoons Fresh rosemary (chopped)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Heavy cream
- 0.5 cup Pitted green olives (chopped finely)
- 0.5 cup Pitted black olives (chopped finely)
- 3 tablespoons Butter
- 1 Shallot (minced)
- 0.25 cup Dry white wine
Instructions
1. Pat the lamb chops dry with paper towels and season both sides with salt, pepper, rosemary, and half the minced garlic.
2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, sear the lamb chops for 3-4 minutes per side, until golden brown and cooked to your desired doneness (internal temperature of 130°F for medium-rare). Set aside, covered with foil, to rest.
3. In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the shallot and sauté until softened, about 2 minutes. Stir in the remaining minced garlic and cook for another 30 seconds.
4. Deglaze the pan with white wine and let it simmer until reduced by half, about 2-3 minutes.
5. Add the heavy cream and bring to a gentle simmer. Split the cream mixture evenly into two separate small pots.
6. In one pot, stir in the chopped green olives. Let it simmer gently for 3-4 minutes, then blend with an immersion blender until smooth for the green olive sauce. Keep warm.
7. In the second pot, stir in the chopped black olives. Let it simmer for 3-4 minutes and blend until smooth for the black olive sauce. Keep warm.
8. To serve, place two lamb chops on each plate and drizzle both olive sauces artfully around the lamb chops or over them.
9. Garnish with a sprig of rosemary or additional chopped olives if desired, and serve with crusty bread or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
5309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 464.8 g | 596% | |
| Saturated Fat | 200.4 g | 1002% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 1332 mg | 444% | |
| Sodium | 6382 mg | 277% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 1.1 g | ||
| Protein | 235.0 g | 470% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 418 mg | 32% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 3375 mg | 72% | |
*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.
