​Les Kincaid's




Enjoy This Recipe Courtesy of Chef Les Kincaid 

Loin Lamb Chops with Olives

Olive oil to sauté
4 loin lamb chops, trimmed of excess fat
Flour for dusting
1/2 cup pitted sliced olives (cured or Kalamata or good green ones), coarsely chopped
Dried or fresh oregano to taste
About 2 tablespoons fresh lemon juice or to taste
Kosher salt and crushed red pepper

Heat olive oil in a large skillet. Lightly dust loin chops in flour; when hot, sear chops on both sides for a minute. Lower the heat and cook, uncovered, turning frequently, for 5 to 10 minutes depending on how rare you like them. Remove chops to a plate and pour out most of the fat from the skillet. Add olives, oregano and fresh lemon juice to the skillet, deglaze and reduce. Season with salt and crushed red pepper.

Yield:  2 servings​