Lamb chops with tomato. Here’s a finger-licking good recipe. A recipe that seems from another time but brings us that good food that makes the table joyful. The tradition of our pastoral part, of good meat and good cheese, and the hard life to carry on a tough and rich historical work. Having a flock, and grazing it in the fields that our shepherds, surviving in the Apennines, jealously guard. If they didn’t exist, a good slice of our rurality would be gone. Today, livestock farming requires even more attention, and there seems to be an ongoing appreciation for its ecological contribution and sustainable development.
This recipe encompasses the modest characteristic of good food valued in simplicity. Passed down through oral traditions inherited during an evening’s conversation. Lamb, breadcrumbs, herbs, and tomato. A combination rich in the aromas of our lands.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Lamb chops, breadcrumbs, herbs, and tomato. A combination rich in the aromas of our lands.
- 8 lamb (Chops)
- 15 peeled tomatoes (Fresh tomato is also fine.)
- 1 coffee cup aromatic herbs (thyme, oregano, rosemary, and juniper. Finely ground)
- 3 onions
- 1 clove garlic
- 1 bunch basil
- to taste breadcrumbs
- 2 eggs
- to taste olive oil (for frying. You can substitute with seed oil)
Useful Tools
A saucepan, a frying pan, bowls for breading, tongs, meat tenderizer…
- Bowls
- Saucepans
- Pans
- Tongs
Steps
Start preparing the sauce: sauté the sliced onions, add the peeled tomatoes without cutting them too much, add the basil and adjust the salt. Cook on low heat.
In a bowl, combine the breadcrumbs and add the finely ground herbs. After tenderizing the chops with a meat tenderizer, dip them in beaten egg and then in the breadcrumbs. Fry on each side in olive oil and let excess oil drain.
Then add them to the tomato sauce and finish cooking for about thirty more minutes. If you like, I didn’t add it in the ingredients, but you can add a piece of hot chili pepper when sautéing the onion.
Your lamb is ready! Enjoy it with a good slice of bread to dip in the sauce.
You can consume it both hot and cold.
A main that encompasses a meal with all the characteristics of a one-dish meal.
A few more tips
You can add some diced potatoes to the sauce to complete this already rich main dish. With this process, I also prepared other types of meat: pork and veal cutlets.
