| 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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