Roasted Lamb Chops with Shallots, Tomatoes, and Olive Jus

Name: Roasted Lamb Chops with Shallots, Tomatoes, and Olive Jus
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 235 milliliters chicken broth; 240 milliliters dry white wine; 4 Tbsps chopped fresh rosemary leaves; 1 Tbsp minced fresh thyme; 1 Tbsp minced garlic; 4 garlic cloves; 1 kgs (1 1/4-inch-thick) lamb chops each), frenched, if desired; 5 Tbsps olive oil; 68 milliliters drained Nicoise olives; 2 Tbsps minced parsley; 8 plum tomatoes; 2 teaspoons salt; 8 larges shallots; 0 teaspoons sugar; 1 Tbsp unsalted butter

Roasted Lamb Chops with Shallots, Tomatoes, and Olive Jus might be a good recipe to expand your main course recipe box. This recipe serves 4. One portion of this dish contains roughly 87g of protein, 47g of fat, and a total of 899 calories. This recipe covers 46% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, chicken broth, parsley, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. It is a good option if you're following a gluten free diet.

Instructions

Watch how to make this recipe.

Mince garlic and mash with salt. In a small bowl stir together garlic paste, rosemary, pepper, and 2 tablespoons oil. Pat lamb chops dry. Reserve 1 tablespoon rosemary for sauce and rub remainder evenly onto chops. Lamb chops can be prepared up to this point 1 day ahead and chilled, covered. Chill reserved rosemary, covered.

Ingredients you will need

Garlic Paste

Lamb Chop

Rosemary

Garlic

Pepper

Ground Meat

Sauce

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Bowl

Preheat oven to 425 degrees F.

Equipment you will use

Oven

Quarter shallots and tomatoes lengthwise and in a bowl toss with 2 tablespoons oil, thyme, minced garlic, sugar, and salt and pepper, to taste. Arrange tomatoes, cut sides up, in 1 layer in a shallow baking pan with shallots and roast in oven for 30 minutes. Halve and pit olives. While vegetables are roasting, in a 12-inch oven-proof skillet, heat remaining tablespoon oil over moderately high heat until hot but not smoking, and sear chops until golden brown, about 2 minutes on each side.

Ingredients you will need

Salt And Pepper

Minced Garlic

Vegetable

Shallot

Tomato

Olives

Sugar

Thyme

Cooking Oil

Equipment you will use

Baking Pan

Bowl

Oven

Reduce temperature to 375 degrees F. Put chops in upper third of oven. Roast vegetables until tender and caramelized, about 20 minutes. Roast chops 10 to 15 minutes for medium rare.

Ingredients you will need

Vegetable

Equipment you will use

Oven

Tansfer chops to platter and let rest in a warm place.

Add wine to skillet with reserved rosemary and boil, scraping up brown bits, 1 minute. Boil mixture until reduced to about 1/4 cup.

Ingredients you will need

Rosemary

Wine

Equipment you will use

Frying Pan

Add broth and boil mixture until reduced to about 3/4 cup, about 5 minutes.

Ingredients you will need

Broth

When chops are cooked, pour any meat juices from serving dish into skillet and bring jus to a boil.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Cut butter into pieces and add it and the olives to jus. Swirl skillet to incorporate butter and boil until jus is slightly thickened. Season jus with salt and pepper and stir in parsley. Arrange chops on serving dish with tomatoes and shallots. Spoon sauce over all servings.

Ingredients you will need

Salt And Pepper

Shallot

Tomato

Parsley