Basque Lamb Chops With Tomatoes And Olives

All of our warfare and all of our activity must take place in the context of constant, unceasing prayer. Just as a soldier on the battle line has to keep in constant communication with his general headquarters and his commanding officer, so the Christian who is on the battle line must be in constant communication with his Lord. He might be fully equipped with all the armor, but if he is cut off from personal communication with his own commander, then he will be isolated and vulnerable.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Basque	Basque, Lamb, Spanish	1	Servings

INGREDIENTS

6		Lamb chops
		Flour
		Salt and pepper
2	T	Spanish olive oil
1/3	c	Dry white wine
1	lb	Vine-ripened tomatoes
		Peeled, seede and chopped
1/2	c	Spanish olives, seeded and
		Sliced

INSTRUCTIONS

Season chops with salt and pepper; dredge with flour.Heat oil in heavy
skillet until light haze forms. Add chops and cook 2 to 6 minutes on
each side.Transfer to heated platter. Pour wine into skillet and
scrape up brown bits. Stir in tomatoes and olives. Cook over medium
heat for 4 to 5 minutes. Season with salt and pepper. Spoon over
chops. Posted to MM-Recipes Digest  by BobbieB1 <BobbieB1@aol.com> on
Apr 16, 1998

A Message from our Provider:

“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3062 Calories From Fat: 1185 Total Fat: 131.6g Cholesterol: 590mg Sodium: 537.6mg Potassium: 3143.7mg Carbohydrates: 240.5g Fiber: 8.4g Sugar: 1.6g Protein: 196.2g