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    You are in: Home / Recipes / Lamb Chops, Calabrese, With Tomatoes, Peppers and Olives Recipe
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    Lamb Chops, Calabrese, With Tomatoes, Peppers and Olives

    Lamb Chops, Calabrese, With Tomatoes, Peppers and Olives. Photo by Dr. Jenny

    1/3 Photos of Lamb Chops, Calabrese, With Tomatoes, Peppers and Olives

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins


    One of my favourite cooking styles is Italian. Many years ago, I had the privilege of becoming acquainted with, and lived among Italians families from the region of Calabria. I was therefore delighted when, upon reading this recipe, (as it appeared in "Saveur Magazine"), I recognized it as one which was created by Marcella Hazen "the acknowledged godmother of Italian cooking in America". Marcella has very quickly become my personal "Maven of Italian Cuisine". I do confess, however to "tweeking" blends of seasonings and ingredients to suit personal taste, but that is the essence of proficient cooking, isn't it? I believe that is the goal to which we all aspire to achieve; I am sure Marcella would agree. Marcella says "This is a recipe that starts out as two before becoming one. The chops and sauce... are cooked separately. Small rib chops should be cooked very briefly to a moist, flaming pink. Cook them too long, and they will turn gray and lose all their juice." I concur.

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    Units: US | Metric


    1. 1
      Cut each pepper lengthwise along the creases, remove the stem, seeds, and pithy core, and skin with a swivel-blade vegetable peeler. Cut into approximately 1-1/2" squares.
    2. 2
      Sprinkle the chops on both sides with a little salt.
    3. 3
      Put the olive oil into a 12" skillet and turn on the heat to high. When oil is hot, slide in the lamb chops. Brown them throughly on one side, turn over, and brown thoroughly on the other side. Remove from the pan to a plate and set aside.
    4. 4
      Put the chopped onion into the pan and cook it over lively heat, stirring frequently, until it becomes a rich gold colour. Add tomatoes with their juice, turning them over in the pan once or twice, and cook for 5 minutes.
    5. 5
      Add the cut up peppers, parsley, olives, salt and generous grindings of black pepper. Turn heat down to medium; cook, stirring occasionally, for about 8 minutes, until the peppers are tender but firm.
    6. 6
      Sprinkle the chops with pepper and return them to the pan with the sauce. Turn the chops over several times to coat well and after about a minute or so, empty the full contents of the skillet onto a warm serving platter and promptly serve to hungry diners.

    Ratings & Reviews:

    • on February 11, 2014


      So delicious,-- only splurge and get the real deal, lamb rib chops as the only negative were the shoulder chops we used to save money.

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    • on May 31, 2008


      DH and I served this for dinner a few night ago. It was a delicious and different way to prepare lamb chops. We enjoyed it very much. I didn't have a red pepper on hand, so I used a combination of yellow and orange bell peppers. I think it enhanced the presentation of the dish and made it more colorful. DH suggested that next time, he would chop the green olives to better distribute the olives. Thanks for posting this lovely dish. Served Roman Zucchini as a side dish.

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    • on September 11, 2006


      Toolie, the picture looks different to your recipe because I only had shoulder chops IN ONE PIECE! I meant it for a roast, but made your recipe instead. I used my large pan, slow-braised the shoulder piece, and followed your recipe exactly. It is delicious, and became even better because it had to wait in a warming oven for a while -- the flavours were sooo Italian! Great. I will try this with other meats, too. This is the kind of preferred food now, which the TV chefs call "clear" flavours, or "honest" food. All the flavours shine through.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Lamb Chops, Calabrese, With Tomatoes, Peppers and Olives

    Serving Size: 1 (168 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 109.8
    Calories from Fat 75
    Total Fat 8.4 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 141.1 mg
    Total Carbohydrate 8.8 g
    Dietary Fiber 2.7 g
    Sugars 5.0 g
    Protein 1.6 g

    The following items or measurements are not included:

    lamb rib chops

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