Lamb Chops With Two Olive Cream Sauces - Provence |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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. 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:
1. Take two saucepans.
2. Put the green olives in one saucepan with 1 1/2 oz cream, a little salt and a little pepper.
3. Put the black olives into a saucepan with 1 1/2 oz cream, a little salt and a little pepper.
4. Heat these two saucepans, stirring from time to time. The cream should infuse the olive flavors.
5. 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.
6. Place 2 chops each on 2 plates.
7. Garnish with the green and black olives that you lift out of the saucepans.
8. 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.
9. Sprinkle fresh rosemary and thyme on the sauce, as well as some very finely cut black olives.
10. This would go well with a cooked tomato dish.
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