LAMB CHOPS, CALABRESE, WITH TOMATOES, PEPPERS AND OLIVES
One of my favourite cooking styles is Italian. Many years ago, I had the privilege of becoming acquainted with, and lived among Italians families from the region of Calabria. I was therefore delighted when, upon reading this recipe, (as it appeared in "Saveur Magazine"), I recognized it as one which was created by Marcella Hazen "the acknowledged godmother of Italian cooking in America". Marcella has very quickly become my personal "Maven of Italian Cuisine". I do confess, however to "tweeking" blends of seasonings and ingredients to suit personal taste, but that is the essence of proficient cooking, isn't it? I believe that is the goal to which we all aspire to achieve; I am sure Marcella would agree. Marcella says "This is a recipe that starts out as two before becoming one. The chops and sauce... are cooked separately. Small rib chops should be cooked very briefly to a moist, flaming pink. Cook them too long, and they will turn gray and lose all their juice." I concur.
Provided by TOOLBELT DIVA
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut each pepper lengthwise along the creases, remove the stem, seeds, and pithy core, and skin with a swivel-blade vegetable peeler. Cut into approximately 1-1/2" squares.
- Sprinkle the chops on both sides with a little salt.
- Put the olive oil into a 12" skillet and turn on the heat to high. When oil is hot, slide in the lamb chops. Brown them throughly on one side, turn over, and brown thoroughly on the other side. Remove from the pan to a plate and set aside.
- Put the chopped onion into the pan and cook it over lively heat, stirring frequently, until it becomes a rich gold colour. Add tomatoes with their juice, turning them over in the pan once or twice, and cook for 5 minutes.
- Add the cut up peppers, parsley, olives, salt and generous grindings of black pepper. Turn heat down to medium; cook, stirring occasionally, for about 8 minutes, until the peppers are tender but firm.
- Sprinkle the chops with pepper and return them to the pan with the sauce. Turn the chops over several times to coat well and after about a minute or so, empty the full contents of the skillet onto a warm serving platter and promptly serve to hungry diners.
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Crispin Altaha
[email protected]Not a fan of lamb chops, but the sauce was great. I used it on chicken and it was delicious.
John Grace
[email protected]The lamb chops were a bit dry, but the sauce was delicious. I would recommend using a different cut of lamb next time.
Gyanendra Bogati
[email protected]This was my first time making lamb chops and they turned out amazing! The recipe was easy to follow and the results were fantastic. Will definitely make this again.
Thembile Mqadi
[email protected]I love this dish! The lamb chops are always cooked to perfection and the Calabrese sauce is so tasty. I highly recommend it.
Sujit Basak
[email protected]This recipe is a keeper! The lamb chops were so flavorful and the sauce was the perfect complement. I served it over rice and it was a hit with my family.
Louis Armstrong
[email protected]I've made this dish several times and it always turns out great. The lamb chops are always tender and juicy, and the sauce is packed with flavor. My family loves it!
Kh Hsj
[email protected]This dish was absolutely delicious! The lamb chops were cooked perfectly and the Calabrese sauce was flavorful and tangy. I will definitely be making this again.