LAMB CHOPS WITH GREEN TOMATOES

LAMB CHOPS WITH GREEN TOMATOES image

Yield 4 servings

Number Of Ingredients 10

4 (1-inch thick) bone-in shoulder lamb chops or boneless sirloin lamb chops
2 teaspoons ground coriander
1 ½ teaspoons kosher salt, more as needed
½ teaspoon black pepper, more as needed
2 tablespoons extra-virgin olive oil, more as needed
2 large shallots, chopped
6 anchovy fillets
3 ½ cups diced green tomatoes (2 to 3 tomatoes)
2 garlic cloves, minced
1 to 2 teaspoons honey, to taste

Steps:

1. Season lamb chops with coriander, salt and pepper. If you have time, let meat rest at room temperature for 30 minutes, or in the refrigerator for up to 24 hours. 2. Heat a very large skillet over medium-high heat. Add oil; once it thins and runs all over the pan, add lamb. Cook meat, without moving, until undersides are golden brown, about 2 minutes. Turn and cook other side until golden, about 2 minutes more. It should still be very rare inside. Transfer lamb to a plate. 3. Return skillet to heat and lower flame to medium. Stir in shallots and anchovies. Cook, stirring, until anchovies dissolve, about 1 minute. Stir in tomatoes, garlic and a large pinch of salt. Increase heat to medium-high. Cook until tomatoes are almost softened, 7 to 10 minutes. Stir in honey. Taste and add more salt and pepper if needed. 4. Push tomatoes to side of skillet. Place lamb back in center of skillet. Reduce heat to medium; cover and cook lamb to taste, about 2 to 3 minutes more for medium-rare (or longer if you like). To serve, spoon tomatoes over chops, garnish generously with basil and drizzle with more olive oil.