Braised Lamb Chops With Tomatoes

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 1 1/2 lbs lamb chops (2 bone-in lamb loin chops about 1 1/2 inch thick)
• 3/4 teaspoon kosher salt, more for seasoning lamb
• 1/2 teaspoon fresh ground black pepper, more for seasoning lamb
• 2 tablespoons extra virgin olive oil
• 1 red onion, halved and thinly sliced
• 3 large fresh rosemary sprigs
• 2 garlic cloves, minced
• 2 lbs plum tomatoes, roughly chopped (preferably a mix of red and yellow)
• 6 anchovy fillets
• polenta, egg noodles (optional) or rice, for serving (optional)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 pat lamb chops dry with paper towels and generously season with salt and pepper.
• 3 heat a large ovenproof skillet over medium high heat; sear chops in 1 tablespoon of oil until well browned, about 3 to 4 minutes per side; transfer to a plate.
• 4 add remaining tablespoon of oil to skillet and cook onion and rosemary, stirring occasionally, until onions begin to caramelize and turn golden, about 5 minutes; add garlic and cook another minute.
• 5 stir in tomatoes, anchovies, remaining salt and pepper and cook, stirring occasionally, until tomatoes break down, about 8 minutes.
• 6 return lamb chops to skillet and spoon sauce over chops.
• 7 cover skillet and place in preheated oven and cook until internal meat thermometer reads 145 degrees f, about 15 minutes.
• 8 serve over polenta, egg noodles, or rice.