Lamb Chops Puttenesca

When I was a child, we had a herd of goats.  Sometimes, one was used for the family food.  Goat meat is gamey but very similar to lamb.  My mother used to make this rustic dish of goat cubes on the bone, onions and tomatoes that was just delicious.  I have often craved that dish and have come up with many variations to satisfy that craving, but always using lamb.

Today's dish is so easy to make, you can have it ready in 30 minutes.  It's delicious and elegant enough for guests.


5 Lamb Leg chops, rinsed and sprinkled with salt and pepper on each side.

1/4 cup thin sliced red onions (or white, or brown, or yellow)

2 cups Puttenesca tomato sauce (you can make your own tomato sauce which will add to the prep time - see January 30ths posting of Turkey and Spinach Lasagne for the sauce recipe - or just buy a good jar version).

1/2 cup Pitted kalamata olives

3 Fresh basil leaves

1/8 cup fresh grated Parmesan cheese

1 Tablespoon olive oil

1 cup cooked whole wheat cous cous (or any cous cous or rice or pasta) cooked to package instructions.


Heat a large pan and add the olive oil.  When hot, add the lamb chops and brown on each side, including the ends for about 3 minutes on the thick sides and until brown on the ends.  Remove from pan to a plate and cover with foil.  Discard excess oil from the pan except for 1 tablespoon.

Add the onions, stirring until they have picked up the brown fond from the lamb.  Add the puttenesca sauce and reduce for about 5 minutes.  Add 3 leaves shredded basil leaves.  Nestle the lamb chops back into the sauce.  Meanwhile, prepare the cous cous.

Serve cous cous on the serving platter and arrange the chops on top of the cous cous.  Place the sauce on the side of the lamb and sprinkle with the olive and the cheese.  Serve immediately.