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Mediterranean Lamb with Sun-Dried Tomato
Ingredients:
1/4 cup cut sun-dried tomatoes, oil packed or dry
1 tsp. ground coriander
1/4 tsp. pepper
1/8 tsp. salt (optional)
4 lamb loin chops, abut 4 oz. each
2 tsps. olive oil
1 shallot, thinly sliced
1 clove garlic, thinly sliced
2 Tbsps. Kalamata olives, pitted and chopped
2 Tbsps. flat leaf or regular parsley, chopped
aluminum foil
1/4 cup cut sun-dried tomatoes, oil packed or dry
1 tsp. ground coriander
1/4 tsp. pepper
1/8 tsp. salt (optional)
4 lamb loin chops, abut 4 oz. each
2 tsps. olive oil
1 shallot, thinly sliced
1 clove garlic, thinly sliced
2 Tbsps. Kalamata olives, pitted and chopped
2 Tbsps. flat leaf or regular parsley, chopped
aluminum foil
Directions:
Preheat oven to temperature 425°F. If using oil packed tomatoes, drain and cut into thin strips. If using dried, cut into thin strips. Cover with hot water and let stand 10 minutes. Drain and set aside. Combine coriander, pepper and salt in a bowl. Rub mixture into lamb. Arrange lamb in a roasting pan and roast 15 minutes, or until lamb is just cooked throughout.
While lamb is roasting, heat oil in a heavy saucepan over low heat. Sauté shallots and garlic 5 minutes or until softened. Do not brown. Add remaining ingredients and stir until just heated throughout. Transfer lamb to a carving platter. Tent with foil and let rest 5 minutes. Stir pan juices into tomato mixture. Slice lamb into 1/4 inch thick slices across the grain. Serve lamb topped with sauce.
Makes 4 Servings
Prep Time: 15 min
Cook Time: 15 min
Preheat oven to temperature 425°F. If using oil packed tomatoes, drain and cut into thin strips. If using dried, cut into thin strips. Cover with hot water and let stand 10 minutes. Drain and set aside. Combine coriander, pepper and salt in a bowl. Rub mixture into lamb. Arrange lamb in a roasting pan and roast 15 minutes, or until lamb is just cooked throughout.
While lamb is roasting, heat oil in a heavy saucepan over low heat. Sauté shallots and garlic 5 minutes or until softened. Do not brown. Add remaining ingredients and stir until just heated throughout. Transfer lamb to a carving platter. Tent with foil and let rest 5 minutes. Stir pan juices into tomato mixture. Slice lamb into 1/4 inch thick slices across the grain. Serve lamb topped with sauce.
Makes 4 Servings
Prep Time: 15 min
Cook Time: 15 min
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