lamb chops (and slow roasted summer tomatoes)

Hurricane Earl is apparently coming to town with promised storms, winds and possibly cooler temperatures. I decide this gives me license to turn on the oven for the first time this Summer and start roasting. I decide to do Lamb chops with tomatoes. Succulent lamb chops are grass fed and locally sourced from Pennsylvania (I got them at Marlow and Daughters, here in Brooklyn) and serve them with local market cherry tomatoes that I roast slow and low with a good drench of sea salt and olive oil for 105 minutes at 325 until caramelized which brings out their natural sweetness. They're quickly jarred after roasting -layered deep with olive oil. Later I whisk the tomatoes into a heavy garlic aioli, and slather them heavy and thick over the top of the briskly grilled but pinkishly rare lamb chops. They're delicious.

Jarred and ready

Advertisements

One thought on “lamb chops (and slow roasted summer tomatoes)

  1. I like those Toms……have amass of them will do the same ….theyll be here for your next visit….to cook up astorm……get on with this site it is GREAT BLOGĀ§!!!

    Lulu et Etienne et Nusu

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s