Ingredients

The following ingredients have 4 Servings
  • 4 (1-inch thick) bone-in shoulder lamb chops or boneless sirloin lamb chops
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons kosher salt, more as needed
  • 1/2 teaspoon black pepper, more as needed
  • 2 tablespoons extra-virgin olive oil, more as needed
  • 2 large shallots, chopped
  • 6 anchovy fillets
  • 3 1/2 cups diced green tomatoes (2 to 3 tomatoes)
  • 2 garlic cloves, minced
  • 1 to 2 teaspoons honey, to taste
  • 1/2 cup chopped fresh basil, for garnish

Instruction

  • Season lamb chops with coriander, salt and pepper. If you have time, let meat rest at room temperature for 30 minutes, or in the refrigerator for up to 24 hours.
  • Heat a very large skillet over medium-high heat. Add oil; once it thins and runs all over the pan, add lamb. Cook meat, without moving, until undersides are golden brown, about 2 minutes. Turn and cook other side until golden, about 2 minutes more. It should still be very rare inside. Transfer lamb to a plate.
  • Return skillet to heat and lower flame to medium. Stir in shallots and anchovies. Cook, stirring, until anchovies dissolve, about 1 minute. Stir in tomatoes, garlic and a large pinch of salt. Increase heat to medium-high. Cook until tomatoes are almost softened, 7 to 10 minutes. Stir in honey. Taste and add more salt and pepper if needed.
  • Push tomatoes to side of skillet. Place lamb back in center of skillet. Reduce heat to medium; cover and cook lamb to taste, about 2 to 3 minutes more for medium-rare (or longer if you like). To serve, spoon tomatoes over chops, garnish generously with basil and drizzle with more olive oil.