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  • Bobby Lovera's T-Bone Lamb Chops with Sundried Tomato Salad

    4 votes
    Bobby Lovera's T-Bone Lamb Chops with Sundried Tomato Salad
    Prep: 3 days Cook: 15 min Servings: 2
    by Bobby Lovera
    14 recipes
    >
    You'll love these easy T-Bone Lamb Chops grilled or broiled. Long marinade is the trick.

    Ingredients

    • 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

    Directions

    1. 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.
    2. Blend the Salt, Black Pepper, Garlic, Oregano in the grinder or processor and pulse it briefly.
    3. Drizzle Balsamic Vinegar (do not add extra) and Olive Oil on chops then apply the seasonings...cover and refrigerate for 3 days.
    4. 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).
    5. 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.
    6. 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.
    7. Add Sundried Tomato Chutney salad mixture to oven if you would like to serve it warm.
    8. Add cheese to each Lamb Loin Chop and toast for 1 more minute.
    9. Add Parsley to warm Chutney salad and toss to combine.
    10. 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.

    Reviews

    • Bobby Lovera
      Bobby Lovera
      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. LOL
      • Arturo Féliz-Camilo
        Arturo Féliz-Camilo
        Beautiful pics! A hug brother!
        1 reply
        1
        • Bobby Lovera
          Bobby Lovera
          Thank You Arturo!
          I have recently conquered the camera.
        • Robyn Savoie
          Robyn Savoie
          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
          1
          • Bobby Lovera
            Bobby Lovera
            Thank You Robyn!
            It just so happened that I found them in the manager's special with reduced price. I Pounced!
          • Salad Foodie
            Salad Foodie
            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 reply
            1
            • Bobby Lovera
              Bobby Lovera
              Sure you can cut down on the Salt, Pepper, Oregano as much as you like. Kosher Salt is not as salty as Sea Salt or table Salt by measure because the larger sized crystals contain air. Some brands of vinegar have plenty of salt. There isn't much marinade at all and it is mostly absorbed by the meat. Balsamic can be expensive, so I decided to use less and wait longer.The result is exceedingly tender.

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