Lamb Chops with Tomatoes and Olives

Photo: Marcus Nilsson

Yield: Makes 4 servings
Recipe from Real Simple

More From Real Simple

Recipe Time

Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 188
  • Calories from fat: 49%
  • Protein: 15g
  • Carbohydrate: 9g
  • Sugars: 3g
  • Fiber: 1g
  • Fat: 10g
  • Saturated fat: 2g
  • Sodium: 544mg
  • Cholesterol: 44mg


  • 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)


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lamb Chops with Tomatoes and Olives Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy