Lamb chops with tomato pesto and spinachDeborah Baic/The Globe and Mail
Serve with garlicky sautéed spinach and fingerling potatoes. Look for loin chops that have a good piece of fillet in them.
Servings: Serves 4
Ready Time: 1 hour
Wine Pairings: This lamb calls for a bold, full-bodied red to underpin the meat’s richness. I’d opt for red California zinfandel for two reasons. It’s got ample jamminess to offset the gamey lamb and sambal oelek’s chili-fired spice, as well as zippy acid to dance with other ingredients in the pesto. Primitivo, southern Italy’s interpretation of zinfandel, is a bargain alternative - Beppi Crosariol
Ingredients
4 plum tomatoes, halved, seeded
¼ cup olive oil
Salt and freshly ground pepper
¼ cup grated Parmesan cheese
2 tbsp chopped fresh mint
½ tsp sambal oelek
1 tbsp balsamic vinegar
½ tsp coriander seeds
½ tsp tomato paste
12 loin lamb chops
1 tbsp olive oil
Method
For pesto:
Preheat oven to 400 F (200 C).
Toss tomatoes with 1 tbsp of the olive oil, salt and pepper.
Place tomatoes, cut side up on a baking sheet and roast in the oven for 30 to 40 minutes or until shrivelled slightly and browned but still juicy. Remove from oven and let cool.
Place tomatoes in a food processor. Whirl with Parmesan, mint, sambal oelek, vinegar, coriander seeds, tomato paste and remaining 3 tbsp olive oil. Process until just combined. Season with salt and pepper to taste.
For lamb chops:
Preheat oven to 400 F.
Season chops with salt and pepper. Heat oil in skillet over high heat. Sear chops in batches for about 2 minutes per side. Place on rack over a roasting pan. Bake for 10 to 12 minutes or until chops are pink in the middle. Rest for 5 minutes. Serve with pesto dotted on top.
Lucy Waverman