By creating a sauce with olive oil, olives, garlic, tomatoes and oregano,
a truly Sicilian dish is formed. Be sure not to over cook the chops.
It is best to cook briefly, allowing the meat to remain pink and juicy.
- 8 (1-inch thick) lamb rib chops
- 2 tbsps olive oil
- sea salt to taste
- ½ cup diced onions
- 6 garlic cloves, slivered
- 2 cups fresh plum tomatoes peeled and seeded
or canned imported Italian tomatoes
- 1 large red bell pepper, diced 1½-inch
- ¼ cup green olives, pitted and coarsely cut
- 3 tbsps chopped Italian parsley
- 1 tsp chopped oregano leaves
- 1 tsp torn basil
- cracked black pepper to taste
- crushed red pepper flakes to taste
Season chops on both sides with sea salt. In a cast iron skillet,
heat oil over high heat. Place lamb chops into skillet being careful
not to overcrowd the pan. Allow to brown nicely then turn and brown
on other side. Transfer browned chops to a plate and keep warm.
In the same skillet, sauté onions and garlic 5 minutes or
until golden brown. Add tomatoes with juice and cook for an additional
5 minutes. Stir in bell peppers, olives, parsley, oregano and basil.
Season with sea salt and black pepper. Reduce heat to medium and
cook, stirring occasionally, 8 minutes or until bell peppers are
tender but firm. Sprinkle chops with crushed red pepper flakes and
return to skillet with sauce. Continue to cook about 5 minutes,
turning chops occasionally. Place sauce and chops on a warm serving
platter. Serve 2 chops per person over the pasta of your choice.
Penne pasta works well with this dish.