Lamb drummettes, tomato fondue
Serves 2
For the tomato fondue:
1 tablespoon olive oil
1 pound Roma tomatoes, seeded and finely chopped
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon granulated sugar
1 teaspoon thyme leaves
In a skillet over medium heat warm olive oil. Add tomatoes, onion, garlic, sugar and thyme; cook about 10 minutes or until tomatoes are tender, stirring occasionally. Keep warm. Season with salt and pepper.
For the lamb:
6 lamb chops, about 1-inch thick, Frenched
Salt, to taste
Ground black pepper, to taste
1 cup natural lamb jus
Thyme sprigs, for garnish
Preheat grill to high. Season lamb chops with salt and pepper. Grill chops about 5 minutes or until desired doneness. Reduce natural lamb jus to ½ cup or until slightly thickened.
PRESENTATION: Place 3 lamb chops on each plate. Drizzle with lamb jus. Spoon some tomato fondue on the plate and garnish with thyme sprigs.
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