One-Skillet Lamb Chops


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The lamb is paired with olives and artichokes in this one-skillet dish.

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Serving Size / Yield

4 servings


  • 2 Tbs. olive oil
  • 8 loin lamb chops, trimmed
  • salt
  • pepper
  • 2 Tbs. olive oil
  • 4 med. artichokes, trimmed and cut into eighths
  • 1/2 C. sm. mild black olives
  • 1 garlic clove, finely chopped
  • 1 Tbs. chopped fresh parsley

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In a large skillet, heat the oil over medium heat. Pat the lamb drip. When the oil is hot, sprinkle the chops with salt and pepper, then put them in the pan. Cook the chops until they are browned, about 3-4 minutes. Turn the chops to brown them on the other side, 3 minutes. Put the chops on a plate.

Turn the heat to medium-low. Add the wine and bring to a simmer, then cook for 1 minute. Add the artichokes, garlic and salt and pepper to taste. Cover the pan and cook for 20 minutes. Stir in the olives and parsley and cook 1 minute more. Return the chops to the pan and cook, turning the lamb once or twice until heated through. Serve.

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