Ingredients

The following ingredients have 4 Servings
  • 1 head (12 cloves) roasted garlic
  • 5 plum or 20 large cherry tomatoes  
  • ½ teaspoon cumin
  • pinch ground cloves
  • pinch cayenne pepper
  • 2 tablespoons olive oil (divided)
  • Kosher salt and freshly ground pepper (to taste)
  • 8 1 ½-inch thick loin lamb chops (about 3 ounces each)
  • 2 tablespoons capers (rinsed and drained (optional))

Instruction

  • Place the roasted garlic, roasted tomatoes, cumin, cloves, and cayenne in a blender or food processor with 1 tablespoon olive oil, and puree until it is the desired consistency. Season with salt and pepper. Pour into a small serving bowl or pitcher.
  • In a heavy skillet heat the remaining tablespoon of olive oil over medium high heat. Season the lamb chops well with salt and pepper. Sear the lamb chops for about 3 to 5 minutes on each side, until both sides have caramelized and the lamb is cooked to your liking. Sprinkle the capers into the pan for the last minute of cooking, if desired.
  • Serve the lamb chops hot, with the sauce on the side.