Pan Seared Lamb Chops in Nicoise Olive Vinaigrette
A magnificently tasty, French-inspired entree. We recommend that, whenever possible, one should choose Colorado lamb—it's among the best in the country.
- 2 teaspoons Kosher salt
- 10 cranks white pepper
- 4 each lamb chops with most of the fat removed
- 4 tablespoons virgin olive oil divided
- 1 each shallot chopped fine
- 1 clove garlic chopped fine
- 1/2 cup dice tomatoes skin and seeds removed
- 20 each nicoise olives pitted and sliced
- 1 branch thyme leaves
- 1 teaspoons capers
- 1 each lemon juiced
- Preheat oven to 350 degrees
- Salt and pepper all sides of the lamb chops, using 1/4 teaspoon salt and 1 crank of pepper on each side.
- In a 10 inch sauté pan, over medium heat, bring 1 tablespoon oil up to almost the smoking point and add the lamb chops. Sear all four lamb chops 1 minute on each side and then bake in the oven for 3 to 5 minutes.
- Add the shallots and garlic to the sauté pan and cook over medium heat for 30 seconds.
- Add the tomatoes, olives, thyme, capers and 2 cranks of pepper. Cook for one minute and remove from the pan into a bowl. Add the lemon juice and the remaining oil to the bowl; re-season if necessary. The olives bring salt to this dish, so taste before adding more salt. Remove the chops from the oven. Spoon the tomato, olive, capers and thyme vinaigrette over the chops.