Lamb Chops With Tomatoes and Olives

By west757

Ingredients

• 1 tablespoon olive oil
• 4 1 1/2-inch-thick lamb loin chops (about 2 pounds)
• 1 teaspoon paprika
• Kosher salt and black pepper
• 4 shallots, halved
• 4 plum tomatoes, quartered
• 1/4 cup pitted kalamata olives
• 1/4 cup fresh flat-leaf parsley
• 1 baguette (optional)

Details

Servings 4

Preparation

Step 1

Heat oven to 400° F. Heat the oil in a large ovenproof skillet over medium-high heat. Season the lamb with the paprika, ¼ teaspoon salt, and ½ teaspoon pepper and cook until browned, 2 to 3 minutes per side. 
Add the shallots to the skillet, transfer to oven, and cook the lamb to the desired doneness, 6 to 8 minutes for medium-rare. Transfer the lamb to plates.
Add the tomatoes, olives, and parsley to the hot skillet and toss with the shallots to combine. Serve with the lamb and bread, if using.