Yields: 4 Servings
Prep Time: 1 Hour

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.

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