Loin Lamb Chops with Roasted Tomato and Garlic Sauce
A good looking plate of lamb, with a memorable sauce.
Servings 4 Servings
For the Roasted Tomato and Garlic Sauce
- 1 head 12 cloves roasted garlic
- 5 plum or 20 large cherry tomatoes halved and roasted
- ½ teaspoon cumin
- pinch ground cloves
- pinch cayenne pepper
- 2 tablespoons olive oil divided
- Kosher salt and freshly ground pepper to taste
For the Lamb
- 8 1 ½-inch thick loin lamb chops about 3 ounces each
- 2 tablespoons capers rinsed and drained (optional)
Place the roasted garlic, roasted tomatoes, cumin, cloves, and cayenne in a blender or food processor with 1 tablespoon olive oil, and puree until it is the desired consistency. Season with salt and pepper. Pour into a small serving bowl or pitcher.
In a heavy skillet heat the remaining tablespoon of olive oil over medium high heat. Season the lamb chops well with salt and pepper. Sear the lamb chops for about 3 to 5 minutes on each side, until both sides have caramelized and the lamb is cooked to your liking. Sprinkle the capers into the pan for the last minute of cooking, if desired.
Serve the lamb chops hot, with the sauce on the side.
Calories: 610kcal | Carbohydrates: 4g | Protein: 29g | Fat: 53g | Saturated Fat: 21g | Cholesterol: 126mg | Sodium: 212mg | Potassium: 645mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1995IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 4mg