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Lamb Chops With Two Olive Cream Sauces - Provence

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“There are strong flavors at play here, so your wine should be full bodied, and your side dishes not over powering. Use pipped olives of good quality.”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Take two saucepans.
  2. Put the green olives in one saucepan with 1 1/2 oz cream, a little salt and a little pepper.
  3. Put the black olives into a saucepan with 1 1/2 oz cream, a little salt and a little pepper.
  4. Heat these two saucepans, stirring from time to time. The cream should infuse the olive flavors.
  5. Heat a large frying pan until it is good and hot. Melt the butter, and add the lamb chops. Cook each side 3 - 4 minutes. Sprinkle with salt and pepper at the end.
  6. Place 2 chops each on 2 plates.
  7. Garnish with the green and black olives that you lift out of the saucepans.
  8. Pour the cream onto the chops. There should be enough from the green batch for 2 chops, and enough from the black batch for 2 chops.
  9. Sprinkle fresh rosemary and thyme on the sauce, as well as some very finely cut black olives.
  10. This would go well with a cooked tomato dish.

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