Pan-Fried Lamb Chops with Olive Sauce
Ingredients
- 8 thick lamb chops
- 1 tablespoon butter
- 1 tablespoon olive oil
Flour mixture
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Olive sauce
- 1 medium onion, finely chopped
- 1/2 teaspoon salt
- 1 cup broth
- 1 cup green olives
Preparation
Place the lamb chops between two pieces of wax paper and pound them to make them slightly thinner.
In a wide plate, combine the flour, salt, and pepper, and stir to mix.
Coat the lamb chops in the flour mixture on both sides until they are covered with a thin layer.
In a wide skillet, heat the butter and oil, add the lamb chops, and cook for 5 minutes until the bottom is golden brown; flip and cook the other side for 5 minutes until golden.
Transfer the lamb chops to a serving plate and keep in a warm place until serving.
For the olive sauce: In the same skillet, add the onion and stir until softened; add the broth and salt, stir until the broth boils and a light sauce forms; add the olives, cook gently for 5 minutes with occasional stirring; spread the sauce over the lamb chops and serve.
