1. Take two saucepans. 2. Put the green olives in one saucepan with 1 1/2 oz cream, a little salt and a little pepper. 3. Put the black olives into a saucepan with 1 1/2 oz cream, a little salt and a little pepper. 4. Heat these two saucepans, stirring from time to time. The cream should infuse the olive flavors. 5. Heat a large frying pan until it is good and hot. Melt the butter, and add the lamb chops. Cook each side 3 - 4 minutes. Sprinkle with salt and pepper at the end. 6. Place 2 chops each on 2 plates. 7. Garnish with the green and black olives that you lift out of the saucepans. 8. Pour the cream onto the chops. There should be enough from the green batch for 2 chops, and enough from the black batch for 2 chops. 9. Sprinkle fresh rosemary and thyme on the sauce, as well as some very finely cut black olives. 10. This would go well with a cooked tomato dish. ---------------------------------------------------------------------------
Nutrition
Ingredients
