At the avant-garde restaurant Trattoria Al Cacciatore in Friuli, this lamb is served in a sealed jar to maximize the aromas. The version here requires just 30 minutes in a skillet; the potato chip garnish adds a wonderful crunch.
Slideshow: More Lamb Recipes
3 tablespoons extra-virgin olive oil
1 tablespoon oregano leaves
Four 10-ounce meaty lamb shoulder chops
1 1/2 cups cherry tomatoes (8 ounces), halved
1/2 cup pitted kalamata olives, halved
Thick-cut potato chips, for serving
How to Make It
In a large nonstick skillet, heat 1 tablespoon of the olive oil. Add the oregano and cook over moderate heat, stirring, until fragrant, 1 minute. Rub the lamb with the remaining 2 tablespoons of oil and season with salt and pepper. Add to the skillet and cook over moderately high heat, turning once, until golden brown, 3 to 4 minutes per side. Add the tomatoes and olives and cook, stirring, until they start to soften and the lamb is medium-rare within, about 2 minutes longer. Transfer to plates and scatter potato chips around the lamb. Spoon the pan juices over the meat and serve.
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