Middle Eastern · 30 min
Mediterranean Lamb Chops with Tomatoes, Bell Pepper, Olives & Feta
- 30 min
- 2–6 servings
- 624 kcal / serving
Tender lamb chops and vegetables cook together in a skillet, then finish with bright tomato, olive, and parsley topping. The mix of feta adds creaminess, making weeknight dinners feel satisfying and doable.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (4 oz) pkgcrumbled feta cheese
- 1green bell pepper
- ½ small bunchItalian (flat-leaf) parsley
- ⅓ cupKalamata olives, pitted
- 4lamb loin chops
- ½ mediumred onion
- 2tomatoes
- green bell peppers
- red onions
From the pantry: black pepper, extra virgin olive oil, paprika, salt
Cookware
aluminum foil · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · stainless steel or cast iron skillet · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1green bell pepper
- ½ small bunchItalian (flat-leaf) parsley
- ½ mediumred onion
- 2tomatoes
- green bell peppers
- red onions
Meat & seafood
- 4lamb loin chops
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Sauces, oils & condiments
- ⅓ cupKalamata olives, pitted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| green bell pepper | 1 | 2 | 3 |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| Kalamata olives, pitted | ⅓ cup | ⅔ cup | 1 cup |
| lamb loin chops | 4 | 8 | 12 |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| tomatoes | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 400°F and warm an ovenproof skillet over medium-high heat.
- Pat the lamb chops dry and place them on a plate; season both sides with salt, black pepper, and paprika.
- When the skillet is hot, add a bit of oil and swirl to coat the bottom. Sear the lamb chops until browned on one side, then flip and sear the other side for a total of about 4–6 minutes.
- Meanwhile, peel and cut the red onion into thin wedges. Trim the bell peppers, remove seeds, and slice into thin strips.
- Remove the skillet from heat, tuck the onion and pepper around the chops, and transfer the skillet to the oven. Roast until the veggies are tender and the chops are cooked through, about 6–8 minutes.
- Meanwhile, halve the tomatoes and slice into wedges; place in a small bowl and add the olives. Coarsely chop the parsley and add to the bowl.
- When the chops are done, transfer them to a clean plate and loosely cover with aluminum foil. Add the tomato, olive, and parsley mixture to the skillet and toss to combine. Return to the oven and warm through, about 4 minutes.
- To serve, divide the vegetables and lamb chops between plates, top the vegetables with feta, and enjoy.
Two tips
- Prep ahead: slice the onion and bell peppers and halve the tomatoes earlier, then store separately.
- Serving idea: pair with crusty bread on the side to mop up the pan juices.
Nutrition per serving
- Calories
- 624 kcal
- Protein
- 38 g
- Carbs
- 14 g
- Fat
- 46 g
- Fiber
- 4 g
- Sodium
- 756 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.