I recently picked up some lamb chops at the local Costco. These are the ones that look like tiny thick t-bone steaks. I usually like these grilled. But, I did not feel like standing over a hot grill. So, I roasted them up in a sauce.

I earlier posted a roasted lamb chop recipe that was made with a lemony and oregano marinade. This time, I decided to do it with a tomato based sauce for a change up.

The idea was the same as before. Instead of marinating them before grilling, I would cook them tucked into the sauce in the oven. Then, I would brown them up at the end.

The sauce this time was a combination of onion, garlic, tomato, lemon zest, and lemon juice. It also included rosemary, thyme, oregano, and some white wine. I cooked the sauce for a bit, blended it into a smooth sauce and used that to cook them in.

I put a layer of the sauce on the bottom. Then I placed the chops on top. Finally, I covered it in some parchment. Once done, I took the top paper off and let it brown in the oven.

It was easy to do and really flavorful

Here the recipe:

MAKES 8 SERVINGS

OVEN ROASTED LAMB CHOPS IN TOMATO SAUCE

• 6 lb lamb chops
• 1/2 red onion, sliced
• 3 garlic cloves
• sprig of fresh rosemary
• 10 sprigs of thyme
• sprigs of fresh oregano
• two medium sized tomatoes, chopped
• zest of 1 lemon
• juice of one lemon
• 2 tbsp Greek honey
• 1 glass of white wine
• Salt
• pepper
• 1/4 cup olive oil

Preheat oven to 325 degrees

Heat up the olive oil in a pan. Add onion and garlic and cook for a minute. Add tomatoes, rosemary, thyme, oregano, and the lemon zest and cook for a few minutes. Add lemon juice and wine and cook for a few minutes more. The total time cooking should be about 10 minutes.

Place the sauce in a blender and blend until smooth.

Line the bottom of baking pan with parchment and pour half the sauce on the bottom of pan. Lovingly place the chops on top. Top the chops with the rest of the sauce. I has some room and added a potato in between the chops! Cover with a sheet of wet parchment paper and roast at 325 for about 90 minutes.

After 90 minutes, increase the oven to 400. Take the top off. Let the chops get some browning on both sides.

I like serving this with a chunk of feta cheese and a Greek salad.

OPA!