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