Lamb Chops With Two Olive Cream Sauces - Provence

Name: Lamb Chops With Two Olive Cream Sauces - Provence
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 serving(s)
Ingredients: 4 lamb chops; 3 ounces green olives; 3 ounces black olives; 3 ounces cream; 1 sprig rosemary; 1 sprig thyme; salt and pepper; 1 ounce butter

Submitted by Mme M

"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."

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Ready In:: 25mins
Ingredients:: 8
Serves:: 2

ingredients

4 lamb chops
3 ounces green olives
3 ounces black olives
3 ounces cream
1 sprig rosemary
1 sprig thyme
salt and pepper
1 ounce butter

directions

Take two saucepans.
Put the green olives in one saucepan with 1 1/2 oz cream, a little salt and a little pepper.
Put the black olives into a saucepan with 1 1/2 oz cream, a little salt and a little pepper.
Heat these two saucepans, stirring from time to time. The cream should infuse the olive flavors.
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.
Place 2 chops each on 2 plates.
Garnish with the green and black olives that you lift out of the saucepans.
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.
Sprinkle fresh rosemary and thyme on the sauce, as well as some very finely cut black olives.
This would go well with a cooked tomato dish.

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Reviews

This is a very good recipe. I have fixed it twice now and got raves twice! It's an elegant, easy dish with few ingredients. Just buy the best lamb you can buy, and you'll have a marvelous company dish. I serve the chops with roasted new potatos a salad and a good Cabernet. For dessert anything with a lemon flavor goes well as an ending. My thanks to Melissa for posting it.

Chef ElizaDuck