Emprimir
Correo Electrónico
Receta Bobby Lovera's T-Bone Lamb Chops with Sundried Tomato Salad
 Before adding the cheese. |
 The Chutney salad before going into the oven. If you puree some of it and pour it back into the salad it will be more like Chutney in texture. Where else have you ever had a salad made with Lamb flavored olive oil in the dressing? LOL |
 Bobby Lovera's T-Bone Lamb Loin Chops in Sundried Tomato Chutney |
 Bobby Lovera's T-Bone Lamb Chops in Sundried Tomato Chutney |
 I made a double recipe for the picture. |
 These do not need to be floating in expensive vinegar...1 T. Per each is enough. |
| prev | 1 of 6 | next |  Add a photo | |
You'll love these easy T-Bone Lamb Chops grilled or broiled. Long marinade is the trick.
Ingredientes
- 4 Lamb Loin Chops T-Bone Braciole
- 4 T. EV Olive Oil (I used Robust full flavor)
- 4 T. Balsamic Vinegar (I used a sweet white Balsamic, but any good one will work)
- 4 Cloves of Garlic
- 2 t. Kosher Salt
- 4 T. Dried whole Mediterranean Sweet Leaf Oregano (Do not use finely ground powder)
- 2 t. Fresh ground Black Pepper
- 1/2 C. Sundried Tomatoes packed in Olive Oil
- 1/2 C. Walnuts
- 1/2 C. Sultanas or Raisins
- 1/2 C. Grape Tomatoes halved
- 1 bunch Fresh Italian Flat Leaf Parsley
- More Balsamic and EV Olive Oil
- 4 T. Parmegianno
Direcciones
- When you are buying the Lamb Loin Chops T-Bone Braciole cut....choose the thickest ones with the thick band of fat. Those are the best.
- Blend the Salt, Black Pepper, Garlic, Oregano in the grinder or processor and pulse it briefly.
- Drizzle Balsamic Vinegar (do not add extra) and Olive Oil on chops then apply the seasonings...cover and refrigerate for 3 days.
- Mix the Tomatoes, Nuts, and Raisins season gently as desired and toss with a little Balsamic Vinegar and EV Olive Oil (you can reuse the oil from the skillet).
- Heat skillet with EV Olive Oil over Medium High Heat and sear the Lamb Loin T-Bone Chops for about 1 minute on each of the 5 sides.. including the fat.
- Place in middle rack of oven and Broil at 400F for 15-20 minutes depending on thickness and desired doneness...you do not need to turn them over while broiling as they are small. It takes about the same amount of time on the grill and you should turn them over while grilling..let them cook slowly with indirect heat and let the fat sizzle.
- Add Sundried Tomato Chutney salad mixture to oven if you would like to serve it warm.
- Add cheese to each Lamb Loin Chop and toast for 1 more minute.
- Add Parsley to warm Chutney salad and toss to combine.
- Arrange Platter as shown in picture and serve with your favorite Risotto or Pasta, Garlic Bread, and a glass of Nero D'Avola, Barbaresco, or your favorite rich red wine.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 2 servings | |
| Calories 134 | |
| Calories from Fat 73 | 54% |
| Total Fat 8.74g | 11% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2331mg | 97% |
| Potassium 190mg | 5% |
| Total Carbs 13.29g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 7.61g | 5% |
| Protein 2.89g | 5% |
Evaluaciones
24 de Enero de 2014
These will still be tender even if cooked well done because the vinegar has been working on the meat for 3 days; and I'm pretty sure I threw some garlic in that Chutney Salad too. LOLYo he cocinado/probado esta recetaEsta es una variación
26 de Enero de 2014
Beautiful pics! A hug brother!1 replyYo he cocinado/probado esta receta1 person likes this review
29 de Enero de 2014
Wow! These lamb chops look fabulous. I'm keeping this in my try soon folder or shall I say try as soon as I can find some lamb. Lamb is a rare treat for me, it's hard to come by where I'm at.1 reply
07 de Febrero de 2014
If I saw this recipe title on a dinner menu it would be my top pick I'm sure. But seeing the photos inspires me even more to give it a try at home. (It'll be hard to wait 3 days to marinate!) I do have a question about the amount of salt and pepper though - could those be cut down without sacrificing the dish considerably? I realize you don't consume the marinade, but much is likely to be absorbed over the marinating time. This is truly a work of love Bobby ~ thanks for motivating me to take lamb chops way beyond my gas grill routine!1 replyYo he cocinado/probado esta recetaEsta es una variación1 person likes this review
