Lamb Drumettes, Tomato Fondue
- Tomato Fondue
- 1 tablespoon olive oil
- 1 pound Roma tomatoes, seeded and finely chopped
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon granulated sugar
- 1 teaspoon thyme leaves
- Lamb
- 6 lamb chops, about 1 inch thick, frenched
- Salt and ground black pepper, to taste
- 1 cup natural lamb jus
- Thyme sprigs, for garnish
Tomato Fondue
In skillet over medium heat, warm olive oil. Add tomatoes, onion, garlic, sugar, and thyme, and cook about 10 minutes or until tomatoes are just tender, stirring occasionally. Keep warm.
Lamb
Preheat grill to high. Season lamb chops with salt and pepper. Grill chops about 5 minutes, or until desired doneness. Meanwhile, reduce lamb jus to 1/2 cup until slightly thickened.
Presentation
Place 3 lamb chops on plate; drizzle with lamb jus. Spoon some tomato fondue on plate; garnish with thyme sprigs.
Yield: 2 servings
Recipe courtesy of In the Viking Kitchen with Chef Grant MacPherson. © Copyright 2010. Bill Milne photographer.
