Minted Tomato Sauce with Lamb
8 double cut lamb chops (2 pounds)
2 tablespoons olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1/3 cup red wine
1 28-ounce can Muir Glen® Fire Roasted Diced Tomatoes
1 teaspoon dried oregano
2 tablespoons fresh minced mint
2 tablespoons fresh minced parsley
salt and pepper to taste
couscous for serving
Serve this fresh mint tomato sauce with seared lamb chops or other lamb dish, such as lamb meatballs.
Preparation & Directions
For sauce, heat oil over medium heat in a medium pan. Once hot, add onions and cook, stirring occasionally, until they are soft, about five minutes.
Add garlic and season with a pinch of salt and pepper. Continue to cook for a minute, stirring constantly to avoid burning garlic.
Add red wine to the pan and use it to scrape any bits stuck to the pan.
Add Muir Glen® canned tomatoes with juices and bring to a simmer. Simmer the sauce, stirring occasionally for 10-15 minutes until it starts to cook down.
Season the sauce with oregano, mint, parsley, a very small pinch of cinnamon, and salt and pepper to taste.
Serve sauce over any lamb dish garnished with extra mint.
For lamb chops, drizzle with olive oil and season well with salt and pepper. Heat a large cast iron skillet (or grill) to high heat. Once hot, add lamb chops and sear for 4 minutes per side for medium-rare lamb. Let the lamb chops rest for a minute before serving.
Serve over couscous prepared according to package directions.