Grilled lamb chops with tomato sauce - tgvc

4 servings

Ingredients

Quantity Ingredient
4 eaches Thick lamb chops -OR-
8 eaches Small lamb cutlets
Freshly milled black pepper
8 eaches Ripe tomatoes
2 tablespoons Olive oil
1 each Carrot; peeled and chopped
1 each Celery stick; chopped
3 eaches Shallots; peeled and chopped
Olive oil
Salt
2 eaches Cloves (optional)
Salt to taste
¼ teaspoon Cayenne
2 tablespoons Dry sherry
½ cup Chicken or vegetable stock

Directions

LAMB CHOPS

TOMATO SAUCE

Bring a pan of water to a boil. When boiling steadily, plunge in the tomatoes, then remove them with a slotted spoon after 30 seconds.

Allow them to cool, then remove the skins, which should slip off very easily. Chop the tomatoes finely, discarding the seeds. Heat the oil in a pan. Saute the carrots, celery, and shallots until golden brown.

Add the chopped tomatoes and the remaining sauce ingredients. Simmer for 30 minutes, then sieve through a wire strainer into a clean pan.

Set aside.

Preheat a broiler, a cast-iron griddle or a large, heavy frying pan. Season the chops with black pepper, then dip them in olive oil.

Broil or grill on both sides until done to the required degree of pinkness. Sprinkle with salt when cooked. Reheat the sauce briefly and serve it hot beside the chops, accompanied by mashed or sauteed potatoes, and a vegetable.

_The Great Victorian Cookbook_ John Midgley JG Press, 1995 ISBN 1-57215-047-5 Typos by Jeff Pruett Submitted By JEFF PRUETT On 12-25-95

Related recipes