Basque Lamb Chops with Tomatoes and Olives
- 6 Lamb chops
- Flour
- Salt and pepper
- 2 tb Spanish olive oil
- 1/3 c Dry white wine
- 1 lb Vine-ripened tomatoes,
- Peeled, seede, and chopped
- 1/2 c Spanish olives, seeded and
- Sliced
Season chops with salt and pepper; dredge with flour.Heat oil in heavy
skillet until light haze forms. Add chops and cook 2 to 6 minutes on each
side.Transfer to heated platter. Pour wine into skillet and scrape up brown
bits. Stir in tomatoes and olives. Cook over medium heat for 4 to 5
minutes. Season with salt and pepper. Spoon over chops.
Posted to MM-Recipes Digest by BobbieB1 on Apr 16, 1998
skillet until light haze forms. Add chops and cook 2 to 6 minutes on each
side.Transfer to heated platter. Pour wine into skillet and scrape up brown
bits. Stir in tomatoes and olives. Cook over medium heat for 4 to 5
minutes. Season with salt and pepper. Spoon over chops.
Posted to MM-Recipes Digest by BobbieB1
