January 4, 2018

Suits all phases – Serves 4


1 Tbsp olive oil
4 thick lamb loin chops
1 tsp paprika
salt and black pepper
4 shallots, halved
4 plum tomatoes, quartered
¼ cup pitted kalamata olives
¼ cup fresh flat-leaf parsley


  1. Heat oven to 200°C. Heat oil in a large ovenproof fry pan over medium-high heat.
  2. Season lamb with paprika, ¼ teaspoon salt, and ½ teaspoon pepper and cook until browned, 2 to 3 minutes per side.
  3. Add shallots to the fry pan, transfer to oven, and cook lamb until done to your liking, 6 to 8 minutes for medium-rare. Transfer lamb to plates.
  4. Add tomatoes, olives, and parsley to the fry pan and toss with the shallots to combine. Tip the tomato mixture over the lamb and serve.
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