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Lamb Chops with Tomatoes and Olives

Photo: Marcus Nilsson
Prep time 20 mins
Other time 5 mins
Yield Makes 4 servings


  • 4 lamb loin chops (each about 1 1/2 inches thick)
  • 1 teaspoon paprika
  • Kosher salt and pepper
  • 1 tablespoon olive oil
  • 4 shallots, cut in half
  • 4 plum tomatoes, cut into quarters
  • 1/4 cup pitted kalamata olives
  • 1/4 cup flat-leaf parsley leaves
  • 1 baguette (optional)

Nutrition Information

  • calories 188
  • caloriesfromfat 49 %
  • protein 15 g
  • carbohydrate 9 g
  • sugars 3 g
  • fiber 1 g
  • fat 10 g
  • satfat 2 g
  • sodium 544 mg
  • cholesterol 44 mg

How to Make It

  1. Heat oven to 400° F.

    Season the lamb with the paprika, 3/4 teaspoon salt, and 1/2 teaspoon pepper.

    Heat the oil over medium-high heat in an ovenproof skillet. Cook the lamb in the skillet until browned, 2 to 3 minutes per side. Add the shallots to the skillet.

    Transfer the skillet to oven and cook the lamb to the desired doneness, 8 to 10 minutes for medium-rare.

    Transfer the lamb to individual plates. Add the tomatoes, olives, and parsley to the hot skillet and toss to combine with the shallots. Serve with the lamb and baguette, if desired.

    Tip: Paprika comes in several varieties, including sweet, hot, and smoked. Any type will work in this recipe, but if you opt for hot, use only 1/2 teaspoon.