Name: Mediterranean Lamb Chops with Tomatoes, Bell Pepper, Olives & Feta
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (113 g) pkg crumbled feta cheese; 3 green bell peppers; 1 small bunch Italian (flat-leaf) parsley; 1 cup Kalamata olives, pitted; 12 lamb loin chops; 1 ½ medium red onions; 6 tomatoes; black pepper; extra virgin olive oil; paprika; salt

Mediterranean Lamb Chops with Tomatoes, Bell Pepper, Olives & FetaMediterranean Lamb Chops with Tomatoes, Bell Pepper, Olives & Feta — a 45-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ (113 g) pkg crumbled feta cheese

3 green bell peppers

1 small bunch Italian (flat-leaf) parsley

1 cup Kalamata olives, pitted

12 lamb loin chops

1 ½ medium red onions

6 tomatoes

black pepper

extra virgin olive oil

paprika

salt

Instructions

Preheat oven to 205°C (400°F).

Wash and dry the fresh produce.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the lamb chops dry with paper towels and place on a plate; season both sides with spices.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add lamb chops and pan-fry until browned, flipping once, 4-6 minutes (the chops will not be cooked all the way through).

While the lamb is cooking, peel, halve, and slice onions lengthwise into thin wedges.

Trim, seed, and slice bell peppers into thin strips.

When the lamb is browned, transfer chops to a large baking sheet pan, arranging them in a single layer; add the onion and bell pepper, nestling them around the chops.

Place baking sheet in the oven and roast until the veggies are fork-tender and chops are cooked through, 8-10 minutes more. Remove from the oven.

Meanwhile, halve and slice tomatoes into 1-inch thick wedges; place in a medium bowl.

Halve olives and add to the bowl with the tomatoes.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl.

When the chops are done, transfer to a clean plate and loosely cover with aluminum foil.

Add tomatoes, olives, and parsley to the baking sheet and toss to combine. Return baking sheet to the oven and roast until tomatoes are warmed through, about 6 minutes. Remove from the oven.

To serve, divide the veggies and lamb chops between plates. Top veggies with feta and enjoy!

Open this recipe in Flambette