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Lamb Loin Chop with Roasted Tomato Red Wine Jus


  • 2 4-6oz Lamb loin chops
  • 4 ripe tomatoes
  • 2 Tablespoons of garlic (minced)
  • 1 tablespoon Thyme
  • 1 tablespoon Rosemary
  • 2 shallots (small dice)
  • 2 tablespoons olive oil
  • 1 cup red wine
  • 1 cup beef stock
  • Salt, pepper

For the meat:

  1. preheat grill to 500F
  2. Rub lamb chops with 1 tablespoon olive oil, thyme, and garlic. Salt and pepper to taste
  3. Grill lamb on direct high heat for around 4 minutes or each side for medium rare 130F or longer to achieve desired temp
  4. Set the chops aside to rest

For the Sauce:

  1. Preheat oven to 350F
  2. Cut tomatoes in half, toss them in a bowl with 1 tablespoon rosemary, olive oil and salt and pepper
  3. Place tomatoes skin side up on a flat non -stick baking sheet, roast in the pre-set oven for 30 minutes
  4. After the 30 minutes is up remove the dried tomato skins from the tomato, flip them, and continue roasting for 20 more minutes
  5. Remove the tomatoes from the oven, let cool then julienne cut
  6. In a small pot sauté, the 1 tablespoon of garlic and the 2 diced shallots in olive oil over medium high heat until they mix is fragrant and starts to achieve color
  7. Add the 1 cup of red wine to the pot, reduce by ¾ or until the wine is syrupy in consistency
  8. Add the julienned tomatoes to the pot, stir
  9. Finish by adding the beef stock and reducing slightly, season the jus with salt and pepper before serving
  10. Pour the sauce over the lamb chops and serve