2. Heat oil over medium-high heat in large saucepan or Dutch oven. Cooking in 2 batches, add chops and brown on all sides. Remove chops to plate. Add onion; cook until soft. Pour in beer. Bring to boil over high heat, scraping bottom with wooden spoon to loosen browned bits. Reduce heat to medium; add lamb, tomatoes and olives. Cover and simmer over low heat 1 hour or until tender.
3. Remove chops to serving platter. Remove vegetables and olives to platter using slotted spoon. Tent with foil to keep warm. Bring remaining liquid to a boil over high heat. Reduce to about 1 cup. Pour sauce over chops and vegetables; sprinkle with parsley.
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