Mediterranean Lamb Chops | Mediterranean Recipes

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Mediterranean Recipes "6 lamb loin chops, cut 1-1/2 inches thick 2 teaspoons cooking oil 1 medium red onion, cut into thin wedges 1 26- to 28-ounce jar garlic and onion pasta sauce 1 19-ounce can cannellini beans (white kidney beans), rinsed and drained 1/2 cup pitted kalamata olives, halved 1/2 cup bottled roasted red sweet peppers, cut into strips 2 tablespoons balsamic vinegar 2 teaspoons snipped fresh rosemary Hot cooked orzo or rice (optional) " "1. Trim fat from chops. In a 10-inch skillet cook chops in hot oil over medium heat for 9 to 11 minutes for medium (160F), turning once halfway through cooking. Transfer chops to a large bowl or platter; cover with foil to keep warm. Reserve pan drippings. 2. In the same skillet cook and stir onion in pan drippings over medium heat about 5 minutes or until tender. Add pasta sauce, beans, olives, roasted peppers, vinegar, and rosemary. Cook and stir over medium heat until heated through. Return chops to skillet; cover and heat through about 3 minutes. If desired, serve lamb chops and sauce over orzo or rice. Makes 6 servings. 3. Slow-cooker directions: Place lamb chops in a 4- or 5-quart slow cooker. In a medium bowl stir together onion, pasta sauce, beans, olives, roasted pepper, vinegar, and rosemary. Pour over chops in slow cooker. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. "

Recipe Detail

Mediterranean Recipes

"6 lamb loin chops, cut 1-1/2 inches thick
2 teaspoons cooking oil
1 medium red onion, cut into thin wedges
1 26- to 28-ounce jar garlic and onion pasta sauce
1 19-ounce can cannellini beans (white kidney beans), rinsed and drained
1/2 cup pitted kalamata olives, halved
1/2 cup bottled roasted red sweet peppers, cut into strips
2 tablespoons balsamic vinegar
2 teaspoons snipped fresh rosemary
Hot cooked orzo or rice (optional)
"

"1. Trim fat from chops. In a 10-inch skillet cook chops in hot oil over medium heat for 9 to 11 minutes for medium (160F), turning once halfway through cooking. Transfer chops to a large bowl or platter; cover with foil to keep warm. Reserve pan drippings.

2. In the same skillet cook and stir onion in pan drippings over medium heat about 5 minutes or until tender. Add pasta sauce, beans, olives, roasted peppers, vinegar, and rosemary. Cook and stir over medium heat until heated through. Return chops to skillet; cover and heat through about 3 minutes. If desired, serve lamb chops and sauce over orzo or rice. Makes 6 servings.

3. Slow-cooker directions: Place lamb chops in a 4- or 5-quart slow cooker. In a medium bowl stir together onion, pasta sauce, beans, olives, roasted pepper, vinegar, and rosemary. Pour over chops in slow cooker. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

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