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Pan Seared Lamb Chops in Nicoise Olive Vinaigrette
- 2 teaspoons Kosher salt
- 10 cranks white pepper
- 4 each lamb chops with most of the fat removed
- 4 tablespoons virgin olive oil divided
- 1 each shallot chopped fine
- 1 clove garlic chopped fine
- 1/2 cup dice tomatoes skin and seeds removed
- 20 each nicoise olives pitted and sliced
- 1 branch thyme leaves
- 1 teaspoons capers
- 1 each lemon juiced
DirectionsView on PBS Food
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