Lamb Chops With Two Olive Cream Sauces - Provence

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.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 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

Directions

1. Take two saucepans.
2. Put the green olives in one saucepan with 1 1/2 oz cream, a little salt and a little pepper.
3. Put the black olives into a saucepan with 1 1/2 oz cream, a little salt and a little pepper.
4. Heat these two saucepans, stirring from time to time. The cream should infuse the olive flavors.
5. 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.
6. Place 2 chops each on 2 plates.
7. Garnish with the green and black olives that you lift out of the saucepans.
8. 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.
9. Sprinkle fresh rosemary and thyme on the sauce, as well as some very finely cut black olives.
10. This would go well with a cooked tomato dish.