Lamb Chops with Spanish Olive Relish
Vintage recipe from 1971 American Lamb Council advertising
3 tbsp. olive or salad oil
1 small clove garlic, crushed
1 medium onion, finely chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
2 medium ripe tomatoes, peeled, seeded and cubed
3/4 tsp. paprika
salt and pepper
3/4 cup small pimiento-stuffed Spanish green olives
6 lamb loin chops, 1 to 1 1/4 inches thick
Heat 2 tbsp. of the oil in large skillet over medium heat; add garlic, vegetables, paprika, 1 tsp. salt, dash pepper and olives. Cook uncovered, stirring frequently until vegetables are tender. Spoon olive relish in center of heated platter and keep warm. Pour drippings from skillet. Season chops with salt and pepper. Heat remaining oil in skillet; add chops with salt and pepper. Heat remaining oil in skillet; add chops and saute 5 to 6 minutes perside, or until lamb is done as you like it. Arrange chops around olive relish.
If it wouldn't lift and tilt, you'd bang the thing against the kitchen table a few times to loosen the ice.
Recipe via Shelley's mom
Image via Robert Wilkerson