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These chops are stuffed with a delectable green olive tapenade that’s simple to prepare and more flavorful than the store-bought varieties. Use mild green olives, such as Picholine from Provence, or regular green olives that have been rinsed. Be sure not to overfill the chops with the tapenade; it’s meant to be more of a flavoring than a stuffing. The tapenade also can be used as a spread for crackers or a dip for raw vegetables.
4 lamb rib chops (1 1/2 inches thick)
1/2 cup Green Olive Tapenade, divided
2 teaspoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1. To create a pocket, make small horizontal slit in chops, taking care not to cut past bone. Fill each pocket with 1 teaspoon of the tapenade. (Do not overfill.)
2. Brush chops with 1 teaspoon of the oil; sprinkle with salt and pepper. Heat remaining 1 teaspoon oil in heavy large nonstick skillet over medium-high heat until hot. Add chops, being careful not to overcrowd. Cook 4 to 6 minutes or until browned, turning once. Reduce heat to medium. Cover; cook 4 to 6 minutes or until lamb is pink in center for medium-rare or until of desired doneness, turning once.
3. Place chops on platter; top with remaining tapenade. Cover loosely with foil; let stand 5 minutes.
4 servings
PER SERVING: 385 calories, 27 g total fat (7 g saturated fat), 32.5 g protein, 2.5 g carbohydrate, 105 mg cholesterol, 770 mg sodium, 1.5 g fiber
Green Olive Tapenade
This tasty homemade condiment makes a delicious stuffing for lamb chops, a spread for crackers or a dip for raw vegetables.
3 tablespoons toasted slivered almonds*
1 garlic clove
1/2 cup pitted green olives, such as Picholine**
2 anchovy fillets
1 tablespoon capers
1 tablespoon extra-virgin olive oil
1. Place almonds in food processor; process until finely ground. Place in small bowl.
2. With food processor running, add garlic; process until chopped. Add olives, anchovies, capers and oil; pulse until very finely chopped (do not overprocess). Add ground almonds; pulse 2 or 3 times to blend. (Tapenade also can be made by hand.)
TIPS *To toast almonds, place on baking sheet; bake at 375°F. for 4 to 6 minutes or until light golden brown. Cool.
**Remove pits from olives by pressing olives with side of knife until olives split.
ENJOY!
4 lamb rib chops (1 1/2 inches thick)
1/2 cup Green Olive Tapenade, divided
2 teaspoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1. To create a pocket, make small horizontal slit in chops, taking care not to cut past bone. Fill each pocket with 1 teaspoon of the tapenade. (Do not overfill.)
2. Brush chops with 1 teaspoon of the oil; sprinkle with salt and pepper. Heat remaining 1 teaspoon oil in heavy large nonstick skillet over medium-high heat until hot. Add chops, being careful not to overcrowd. Cook 4 to 6 minutes or until browned, turning once. Reduce heat to medium. Cover; cook 4 to 6 minutes or until lamb is pink in center for medium-rare or until of desired doneness, turning once.
3. Place chops on platter; top with remaining tapenade. Cover loosely with foil; let stand 5 minutes.
4 servings
PER SERVING: 385 calories, 27 g total fat (7 g saturated fat), 32.5 g protein, 2.5 g carbohydrate, 105 mg cholesterol, 770 mg sodium, 1.5 g fiber
Green Olive Tapenade
This tasty homemade condiment makes a delicious stuffing for lamb chops, a spread for crackers or a dip for raw vegetables.
3 tablespoons toasted slivered almonds*
1 garlic clove
1/2 cup pitted green olives, such as Picholine**
2 anchovy fillets
1 tablespoon capers
1 tablespoon extra-virgin olive oil
1. Place almonds in food processor; process until finely ground. Place in small bowl.
2. With food processor running, add garlic; process until chopped. Add olives, anchovies, capers and oil; pulse until very finely chopped (do not overprocess). Add ground almonds; pulse 2 or 3 times to blend. (Tapenade also can be made by hand.)
TIPS *To toast almonds, place on baking sheet; bake at 375°F. for 4 to 6 minutes or until light golden brown. Cool.
**Remove pits from olives by pressing olives with side of knife until olives split.
ENJOY!
