Lamb Chop Recipe with Rustic Puttanesca Sauce

Pasta Puttanesca is a favorite comfort food in our house, so when I saw a recipe in Ad Hoc at Home I was inspired to try the same flavours with lamb chops for an easy Easter dinner.

As far as lamb chop recipes go, I have only ever made lamb chops once before but they are so easy to cook and make a great quick dinner. The artichokes, tomatoes and olives stand up beautifully to the richness of the lamb and using the same pan allows the lamb juices to flavour the sauce. I didn’t follow the original recipe at all, so don’t expect Kellar’s attention to detail or perfect technique.

[print_this]Lamb Chop Recipe with Rustic Puttanesca Sauce
(serves 2-4)
Inspired by Ad Hoc at Home

1 tablespoon canola oil
4 lamb chops
salt and pepper
1 can of artichokes, drained
1/4 cup kalamata olives
2 tablespoons capers
1 cup cherry tomatoes, halved
1 tablespoon oregano leaves
salt and pepper

Remove lamb from refrigerator half an hour before cooking and preheat oven to 375F. Heat an oven-proof skillet to medium and add canola oil. Season lamb on both sides with salt and pepper. Add lamb and brown on both sides. About 3 minutes a side.  Transfer the pan to the oven and cook until medium rare. Remove lamb to a plate and gently tent with foil allow to rest 10 minutes.

Pour off excess oil to leave no more than a teaspoon, return to medium heat. Chop artichokes in quarters and add to hot pan. Pit olives and add as well as capers, tomatoes and oregano. Cook for 3-5 minutes tossing every minute.

Once lamb has rested, pour any extra juices into veggies and serve alongside the lamb.
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Grilled Lamb Chops with Rosemary and Garlic
Puttanesca Recipe with Feta and Spinach
Lamb Shanks with White Wine and Tomatoes
Pasta Puttanesca