Sherried Lamb Chops
Ingredients
- 8 loin lamb chops, each about 3/4-inch thick ⓘ
- 1 1/2 tablespoons flour ⓘ
- Salt and freshly ground black pepper ⓘ
- 2 tablespoons extra-virgin olive oil ⓘ
- 1 sweet red pepper, seeded, cut in thin slices ⓘ
- 1 green pepper, seeded, cut in thin slices
- 1 medium onion, in thin slices ⓘ
- 1 teaspoon minced garlic ⓘ
- 1/2 cup dry sherry
- 1 cup finely chopped peeled ripe tomato (well drained canned tomatoes may be substituted) ⓘ
- 1 teaspoon lemon juice ⓘ
- 2 tablespoons minced parsley ⓘ
- 4 stuffed Spanish olives, sliced ⓘ
- 1 lemon cut in 8 wedges ⓘ
Instructions
- Trim as much fat as possible off the lamb chops.
- If there is meat on the loose ends of the chops, roll them up and secure to the eye of the chop with a toothpick.
- Otherwise cut these tails off.
- Dust chops lightly with flour seasoned with salt and pepper
- Heat olive oil in a heavy skillet large enough to hold the chops in a single layer.
- Over high heat lightly and quickly brown the chops on both sides.
- Remove them and cover to keep warm.
- Lower heat to medium, add the pepper and onions and saute until tender.
- Add the garlic and saute for another minute or two but do not allow the garlic to brown.
- Stir in the sherry, tomatoes and lemon juice.
- Bring to a simmer.
- Season to taste with salt and pepper.
- Return chops to the pan and cook over medium heat, basting constantly with the sauce, until cooked as desired.
- For medium-rare chops, the cooking time is no more than about three minutes.
- The tops will be medium in about five minutes and well done in seven to eight minutes.
- For well-done chops the pan should be covered so too much of the sauce does not evaporate.
- Sprinkle with parsley and olives, garnish with lemon wedges and serve.
Nutrition & Diet Analysis (per serving)
639
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).