Prep 10 mins
Cook 15 mins
There are strong flavors at play here, so your wine should be full bodied, and your side dishes not over powering. Use pipped olives of good quality.
- 4 lamb chops
- 3 ounces green olives
- 3 ounces black olives
- 3 ounces cream
- 1 sprig rosemary
- 1 sprig thyme
- salt and pepper
- 1 ounce butter
- Take two saucepans.
- Put the green olives in one saucepan with 1 1/2 oz cream, a little salt and a little pepper.
- Put the black olives into a saucepan with 1 1/2 oz cream, a little salt and a little pepper.
- Heat these two saucepans, stirring from time to time. The cream should infuse the olive flavors.
- Heat a large frying pan until it is good and hot. Melt the butter, and add the lamb chops. Cook each side 3 - 4 minutes. Sprinkle with salt and pepper at the end.
- Place 2 chops each on 2 plates.
- Garnish with the green and black olives that you lift out of the saucepans.
- Pour the cream onto the chops. There should be enough from the green batch for 2 chops, and enough from the black batch for 2 chops.
- Sprinkle fresh rosemary and thyme on the sauce, as well as some very finely cut black olives.
- This would go well with a cooked tomato dish.
This is a very good recipe. I have fixed it twice now and got raves twice! It's an elegant, easy dish with few ingredients. Just buy the best lamb you can buy, and you'll have a marvelous company dish. I serve the chops with roasted new potatos a salad and a good Cabernet. For dessert anything with a lemon flavor goes well as an ending.
My thanks to Melissa for posting it.