Crock Pot Mediterranean Lamb Chops Recipe

ingredients

6 lamb loin chops, cut 1.5 inches thick
2 teaspoons cooking oil
1 medium red onion, cut into thin wedges
1 jar (28 ounce size) garlic and onion pasta sauce
1 can (19 ounce size) cannellini beans (white kidney beans), rinsed and drained
1/2 cup pitted kalamata olives, halved
1/2 cup bottled roasted red sweet peppers, cut into strips
2 tablespoons balsamic vinegar
2 teaspoons snipped fresh rosemary
hot cooked orzo or rice (optional)

directions

Trim fat from chops. In a 10-inch skillet cook chops in hot oil over medium heat for 9 to 11 minutes for medium (160 degrees F), turning once halfway through cooking. Transfer chops to a large bowl or platter. Cover with foil to keep warm. Reserve pan drippings.

In the same skillet, cook and stir onion in pan drippings over medium heat, about 5 minutes or until tender. Add pasta sauce, beans, olives, roasted peppers, vinegar, and rosemary. Cook and stir over medium heat until heated through.

Return chops to skillet, then cover and heat through, about 3 minutes. If desired, serve lamb chops and sauce over orzo or rice.

Slow-cooker directions: Place lamb chops in a 4- or 5-quart slow cooker.

In a medium bowl stir together onion, pasta sauce, beans, olives, roasted pepper, vinegar, and rosemary. Pour over chops in slow cooker.

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

nutrition data

Nutritional data has not been calculated yet.