Lamb Chops Alla Pizzaiola

Total Time: 37 mins Preparation Time: 7 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 2 (12 ounce) center-cut lamb chops (bone-in, 1-inch thick)
• salt & freshly ground black pepper
• 1 small onion, thinly sliced
• 1 (15 ounce) can diced tomatoes with juice
• 1 teaspoon herbes de provence
• 1/4 teaspoon dried red pepper flakes (to taste)
• 1 tablespoon chopped fresh italian parsley

Recipe

• 1 heat the oil in a heavy large skillet over medium heat.
• 2 sprinkle the lamb chops with salt and pepper.
• 3 add the lamb chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the lamb registers 160 degrees f, about 3 minutes per side.
• 4 transfer the lamb chops to a plate and tent with foil to keep them warm.
• 5 add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes.
• 6 add the tomatoes with their juices, herbes de provence, and 1/4 teaspoon red pepper flakes.
• 7 cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes.
• 8 season the sauce, to taste, with salt and more red pepper flakes.
• 9 return the lamb chops and any accumulated juices from the plate to the skillet and turn the lamb chops to coat with the sauce.
• 10 place 1 lamb chop on each plate.
• 11 spoon the sauce over the lamb chops.
• 12 sprinkle with the parsley and serve.