Celebrating Nana’s new Job!

After two days of training I figured a nice celebratory meal was in order for Nana.  I picked up some lamb chops and decided to make a recipe I’ve never made for us before.  It’s from my collection of Williams Sonoma recipes and I have made it a few times, at least 6, for a client.  I’ve always tasted the sauce and loved it, don’t know why it took me so long to make it for ourselves!

The ingredients in the sauce are all favorites, I’m very fond of Basil & Mint together and with garlic, tomatoes and balsamic vinegar what could go wrong?  I use cherry tomatoes that I’ve quartered and at least double the mint and basil called for as well as 1/4 cup of red wine which works better in the large saute pan I cook the chops in and reduces nicely before adding the sauce!   Served with Roasted Potatoes, Onions & Brussels Sprouts with Herbes de Provence and Lemon.

Lamb Chops w/Tomato, Basil, Mint Sauce

A very nice Cote du Rhone made it a great meal.
* Exported from MasterCook *

Lamb Chops with Mint, Tomato and Garlic Sauce

Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Lamb

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
4                     thick-cut bone-in lamb loin chops — each 1 1/2 inches thick, 2 to 2 1/2 lb. total weight
extra-virgin olive oil — for coating, plus 1 Tbs.
kosher salt and freshly ground pepper — to taste
1         tablespoon  fresh flat-leaf parsley — chopped
1         tablespoon  fresh basil — chopped

For the sauce:
1/2    tablespoon  extra-virgin olive oil
1/2         small  shallot — minced
1                     garlic cloves — minced
1 1/2                 tomatoes — peeled, seeded and coarsely chopped
1           teaspoon  balsamic vinegar
kosher salt and freshly ground pepper — to taste
3                     fresh basil leaves — cut into narrow strips
3                     fresh mint leaves — cut into narrow strips
1/8           cup  dry red wine

Using a sharp knife, trim away as much of the surface fat from the lamb as possible. Brush or rub the chops on both sides with olive oil, and season generously with salt and pepper. Press the parsley and basil firmly into both sides of each chop. Let stand at room temperature for 20 to 30 minutes before roasting.

Preheat an oven to 450°F.

Meanwhile, start making the sauce: In a small saucepan over medium-low heat, warm the olive oil. Add the shallot and sauté until softened, 3 to 4 minutes. Add the garlic and cook for 1 minute. Increase the heat to medium-high, add the tomatoes and cook, stirring frequently, until the tomatoes soften and release their liquid, 3 to 4 minutes. Add the vinegar and season with salt and pepper. Cook until most of the liquid has evaporated, 3 to 4 minutes. Remove from the heat, stir in the basil and mint, and set aside until the lamb chops are roasted.

Preheat a large, heavy ovenproof fry pan over high heat until very hot. Add the 1 Tbs. olive oil, and then add the lamb chops and sear for 2 minutes. Turn the chops and sear for 1 minute on the other side. Immediately transfer the pan to the oven and roast the lamb until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 125° to 130°F for medium-rare, 5 to 6 minutes.

Remove the pan from the oven, transfer the chops to a warmed platter and cover loosely with aluminum foil. Let rest while you finish the sauce.

Pour off any excess fat from the pan. Set the pan over medium-high heat, pour in the wine and cook, stirring to scrape up the browned bits from the pan bottom. Add the tomato sauce and any juices that have accumulated on the platter and bring to a boil. Remove from the heat.

Divide the chops among warmed plates. Divide the sauce evenly among them, spooning it over the top. Serve immediately.

“Adapted from Williams-Sonoma, Essentials of Roasting, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).”
S(Internet Address):
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Per Serving (excluding unknown items): 66 Calories; 4g Fat (54.2% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 20mg Sodium.  Exchanges: 1 Vegetable; 0 Fruit; 1/2 Fat.

NOTES : Chops cut from the loin are the most costly of the various types of lamb chops, but they are also the tastiest and most tender. This recipe calls for double loin chops, which are simply cut twice as thick as a typical loin chop. While the chops are resting, a quick pan sauce of tomatoes, garlic, basil and mint that was started in a saucepan is finished in the roasting pan. Roasted potatoes, couscous or basmati rice would round out the plate.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Eat Well….Be Well!

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6 Responses to Celebrating Nana’s new Job!

  1. Thank you honey for makeing such a special meal.


  2. Thank you honey for making a fabulous meal to celebrate my new job. Love you.


  3. Karen says:

    It’s funny that you have prepared this for others but not for yourself. And congratulations to Nana.


  4. Chef Jim says:

    Karen, I often make something new for a client and have to run home and duplicate it, but sometimes I just file it in the back of my mind saying, someday….! There are just some many recipes and so little time! Thanx for the congrats. she’s loving it!


  5. A proven means to test for wetness problems is to fasten some aluminum foil to the wall of your basement and allow it to remain there for a few days.


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