Recipe provided by | Chef Brad Barnes

Servings: 4

INGREDIENTS

1 American Lamb rack, frenched, cut into 8 chops

1 Cup cake flour

1/2 Tablespoon Kosher salt

1/2 Teaspoon red pepper flakes

2 Tablespoons grated Reggiano cheese

2 Tablespoons olive oil

2 Tablespoons butter

Sauce

4 Tablespoons extra virgin olive oil

1 Small onion, small diced

6 Garlic cloves, thinly sliced

4 Tablespoons tomato paste

1/2 Cup red wine

1 Cup roma tomatoes, diced, peeled and seeded

1/4 Teaspoon oregano

1 Teaspoon basil

1 Cup lamb stock

1/2 Cup Tomato sauce

8 Slices mozzarella, fresh

2 Tablespoons capers

2 Tablespoons butter

1 Tablespoon extra virgin olive oil

2 Teaspoons Fresh basil

DIRECTIONS

METHOD:

In a medium bowl, combine flour, salt, pepper flakes and cheese.  Dredge chops in seasoned flour.

In heavy skillet, heat olive oil and butter.  Sear chops on both sides until browned. Remove chops from skillet onto plate. 

The Italian Bakers Lamb Rib Chops

For Sauce:  Heat olive oil in skillet.  Add onion and garlic; sauté for 2 to 3 minutes.  

Add tomato paste and cook for 1 to 2 minutes.  Add wine, tomatoes, oregano, basil 

and lamb stock; stir.  Add chops to pan. Cover and simmer for 30 to 40 minutes or 

until tender. 

To Serve:  Remove chops and place on an ovenproof dish.  Place cheese on top to melt. Place chops on serving dishes.

Add capers, butter, oil and basil to sauce. Spoon sauce over chops.

Chef’s Recommendation: Serve The Italian Bakers Lamb Rib Chops and sauce with pasta or sautéed vegetables.

Recipe and image provided by the American Lamb Board