basque lamb chops with tomatoes and olives
 
makes 3 servings 
 
6   lamb chops
  flour for dredging
2 Tbsp  extra virgin olive oil
1/3 cup  dry white wine
1 lb.  vine-ripened tomatoes, peeled, seeded, and chopped
1/2 cup  spanish olives, seeded and sliced
  salt and freshly ground black pepper to taste
 
season chops with salt and pepper; dredge with flour. heat oil in heavy 
skillet. add chops and cook 4 to 6 minutes on each side. transfer to 
heated platter. 
pour wine into skillet and scrape up brown bits. stir in tomatoes and 
olives. cook over medium heat for 4 to 5 minutes. season with salt and 
pepper. spoon over chops. 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
 
(ID: 76182) Mirror: rec.food.recipes: Mon, Aug 23, 2004


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