A Daily Dinner: Lamb Chops with Tomatoes and Olives
It might seem shocking given what we write about, but believe it or not, Ryan and I eat at home most nights.
We try to keep our weekly menus focused on seasonal ingredients and I also like to mix up proteins. For example, last week, we had bluefish, lamb (which you’ll see here), pork chops, and a meatless pasta dish.
We both particularly liked this dish, so I figured I’d share it here, as I hope to do with some of our future meals. Lamb is my personal favorite protein and I’m lucky that Ryan likes it as much as I do! We prefer ours quite rare (almost still “baa”-ing, even), but if you like a more well-done product, you can simply increase my recommended cooking times by a minute or two.
Before I get to the recipe, I also want to mention a funny little side dish that we ate with this meal: purslane.
I picked it up at my office’s greenmarket, not really certain of what it was. After a little bit of Internet research, I discovered that it’s a tenacious little weed that many gardeners spend lots of money and time trying to get rid of!
Of course, it also happens to be very nutrient rich and quite tasty. I ate some raw, but for our meal, I blanched it for a few minutes and then sautéed it in some parmesan butter I had mixed up earlier in the week.
When it’s cooked, it has a slight crunch that then yields to an almost okra-like texture. Cooking it also mellows out the flavor, which is why I liked having a little extra kick from the parmesan and the butter.
If you see some at your market, I highly recommend it as a nutritious leafy green. It seems like it can be prepared quite similarly to spinach or chard or arugula or any other salad green, so I look forward to experimenting with it further. If you try it, let me know what works for you.
…And with that, I digress. Here’s the recipe for our delicious one-pot lamb, tomato and olive dish:
Lamb Chops with Tomatoes and Olives
Adapted from Real Simple
1 tbsp. olive oil
2 2″-thick lamb loin chops
1 tsp. paprika
Kosher salt and black pepper
2 shallots, quartered
2 tomatoes, quartered
1/4 c. pitted kalamata olives
1/4 c. flat-leaf parsley, torn
1. Heat oven to 400 degrees F. Heat oil in a large ovenproof skillet over medium-high heat.
2. Season lamb with paprika, 1/4 tsp. salt, and 1/2 tsp. pepper and cook until browned, 2 to 3 minutes per side.
3. Add shallots to the skillet, transfer to oven, and cook lamb to the desired doneness, about 6 minutes for rare.
4. Add tomatoes, olives, and parsley to the skillet, with lamb, and toss with the shallots to combine.
We don’t have a particularly elaborate kitchen (in fact, it’s actually a pretty big downgrade from my previous kitchen in Dallas) but it hasn’t stopped me from making anything that I want to make. We have, oh, perhaps five pots and pans of various sizes, one roasting pan/baking sheet combo, a colander, a few bowls and utensils, and that’s about it.
But, I can tell you with certainty: that’s all it takes to make healthy, delicious meals at home.
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