Tuesday November 27, 2007
lamb chops and roasted tomatoes
The recipe below brings another dimension of flavor by adding pesto sauce and the sweet flavor of oven-roasted tomatoes. This dish goes perfectly with rice pilaf or, if you are interested in a heartier meal, potatoes au gratin (the next post to come on Seduction Meals).
lamb chops + roasted tomatoes
- 2 plum tomatoes, cut in half lengthwise
- olive oil
- salt and pepper
Preheat oven to 300. With cut side facing up, add salt and pepper and spoon olive oil over the tomatoes. Place in oven and cook for about 1 hour. If you like you can garnish each tomato with a black olive in the center.
- 4 lamb chops
- 8 tsp pesto sauce
- fresh rosemary, finely chopped
- 1/8 cup cracked pepper
plating the dish
Place lamb chops and roasted tomatoes on a serving dish. Garnish with sprigs of rosemary. Prepare your candle-lit table for two and serve with a hearty, full bodied red wine.