Oregano-Scented Lamb Shoulder Chops with Tomatoes and Olives

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.

  • Total Time:
  • Servings: 4

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  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon oregano leaves
  • Four 10-ounce meaty lamb shoulder chops
  • Kosher salt
  • Pepper
  • 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 this recipe

  1. 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.

Suggested Pairing

Spice-laden red.

Contributed By Published September 2016

1083839 recipes/oregano-scented-lamb-shoulder-chops-tomatoes-and-olives 2016-08-01T12:32:52+00:00 Trattoria Al Cacciatore fast|4 september-2016 recipes,oregano-scented-lamb-shoulder-chops-tomatoes-and-olives 1083839

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