Applestone in the Kitchen: Lamb Provencal

Yields 4 servings/Time 45 Minutes

If you have lamb round-bone chops, you're in luck. You can make lamb provencal. The flavor comes from canned tomatoes and basic dried herbs (thyme, rosemary, sage), if you have olives and capers, all the better. You're going to want some extra acid beyond the tomatoes to break up the delicious fatty chops -- lemon and balsamic vinegar. If you can't find round bone chops, sub in some shoulder or leg chops. This easy recipe takes less than an hour. 

If you have any cooking questions -- related to lamb or any other meat  --  just ask! We're here to answer. And check back for more Applestone in the Kitchen recipes soon. We're churning them out as we make many, many meals a day. 

You will need:

4 lamb round bone chops (or substitute shoulder or leg chops)

1 tablespoon dried thyme

1 tablespoon dried rosemary

1 tablespoon dried sage

1 tablespoon balsamic vinegar

2 teaspoons lemon juice

¼ cup olive oil

3 cloves garlic, finely chopped or grated

2 cups chopped tomatoes, canned, fresh, whatever you’ve got

2 tablespoons capers (optional)

3 tablespoons chopped black olives (optional)

Salt and pepper to taste

• Preheat oven to 400 ℉. Combine dried herbs, balsamic, lemon juice, olive oil, and garlic in a bowl with salt and pepper to taste. Rub lamb with herb mix, set aside.

• Combine tomatoes, capers, and olives in a separate bowl and season with salt and pepper.

• Place lamb in a large roasting dish, add tomato mix, making sure not to submerge the lamb. Roast lamb for 15 minutes until it starts to brown, then turn down the heat to 325 ℉ and roast another 30 minutes until tender.

• Serve chops with a little of the tomato sauce, and some sauteed vegetables like broccoli sauteed with garlic.

  STORAGE TIP:

  Store fully cooled tomato sauce in sealed containers in the fridge for up to a week or in the freezer. Keep chops separate.