| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Lamb chops, Meats, Lamb |
4 |
Servings |
INGREDIENTS
| 2 |
md |
Tomatoes |
| 1/2 |
c |
Extra Virgin Olive oil |
| 1 |
|
Clove Garlic, Minced |
| 1 |
tb |
Coriander Seeds, crushed |
|
|
Coarse Salt |
|
|
Pepper, Ground |
| 8 |
|
Leaves Basil, Snipped |
| 8 |
|
Lamb Chops, Thick Cut |
| 1 |
|
Lemon, Juice Only |
INSTRUCTIONS
Drop the tomatoes into boiling water for a few minutes. Remove and discard
the skins. Discard the seeds. Chop the flesh. Place the tomato pulp in a
small, enamel saucepan.
Add the remaining ingredients except the lamb chops. Mix thoroughly. Let
stand for several hours. Heat the sauce over very low heat - don't let it
boil.
Broil the chops. Pass the sauce separately.
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