Spicy Tomato Lamb Chops

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Serve this dish with a side of pasta or rice. The spicy flavor in it makes it one of the most unique lamb chops recipes I've ever seen!

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Serving Size / Yield

4 servings

Ingredients

  • 2 Tbs. olive oil
  • 8 loin lamb chops, about 3/4-inch thick, trimmed
  • 8 plum tomatoes, peeled, seeded and chopped
  • 4 anchovy filets
  • 1 Tbs. capers, rinsed and chopped
  • 2 Tbs. chopped fresh parsley

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Directions

In a large skillet, heat the oil over medium heat. When oil is hot, pat the chops dry. Sprinkle the chops with salt and pepper, then add the chops to the pan. Cook until the chops are browned, 4 minutes. Turn the chops and brown the other side for about 3 minutes. Then transfer the chops to a plate. Add tomatoes, anchovies and capers to the pan. Add salt and pepper to taste. Cook 5 minutes or until slightly thickened. Return the chops to the pan and cook, turning them once in the sauce until heated through and pink when cut near the bone. Sprinkle with parsley and serve.

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