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JamieK on 7.10.2010
I reviewed and rated this prior to the ratings “wipe-out” so I’m re-submitting my rating. Review is still the same – A#1!!
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Main Courses — Lamb
Recipe
Italian Baked Lamb Chops
by Katrina on July 15, 2009 in Lamb, Main Courses
Recipe Description
A great easy recipe to please even the fussiest of eaters, this recipe has converted many a person who claimed they did not like lamb. This recipe comes from a little old Italian Grandmother from my childhood church. Invite your own grandmother over for a plate, and make her proud.
Preparation Instructions
Preheat oven to 350 degrees.
In a good sized baking dish, drizzle 1 Tbs of the olive oil. On top of this, evenly layer the following- 1/3 of the sliced tomatoes, 1/3 of the sliced onions, 1/3 of the chopped garlic. Sprinkle with 1/3 of the Italian seasoning, salt, pepper, and Romano cheese.
Lay lamb chops in a single layer. It is ok if they are snug, they will shrink as they bake.
Drizzle with 1 Tbs of olive oil, and add another layer of 1/3 of the sliced tomatoes, 1/3 of the sliced onions, 1/3 of the chopped garlic. Sprinkle with 1/3 of the Italian seasoning, salt, pepper, and Romano cheese.
Drizzle with the remaining olive oil and layer with the remaining tomatoes, onion, garlic, Italian seasoning, salt, pepper, and cheese.
Bake at 350 for 40 minutes.
Increase the temperature to 375 degrees, and drizzle the chops with 1/4 cup white wine. Return to oven, bake for 15 minutes.
Serve with a spatula to make sure you get as much of the layers with each chop as possible. Enjoy!
Ingredients
- 4 pieces Lamb Chops (Loin Or Shoulder Cut)
- 3 Tablespoons Extra Virgin Olive Oil
- 2 whole Tomatoes, Sliced
- 1 bulb Medium Onion, Sliced
- 4 cloves Finely Chopped Garlic
- 3 teaspoons Italian Seasoning Blend (dry)
- 3 teaspoons Salt
- 3 teaspoons Pepper
- ½ cups Grated Romano Cheese
- ¼ cups White Wine
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Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
JamieK on 9.19.2009
This may be the only way I ever prepare my lamb loin chops in the future. I had two chops and thought I’d try this. It halves very well. With most of the recipes for my loin chops, I end up frustrated because, in the same spirit as a Porterhouse steak, I can never get all the meat off that sucker. And when it’s a LAMB loin chop, hey, that’s like miniature and there it’s just embarassing knowing in my mind what I look like trying to gnaw on the thing to get the meat that won’t come off the bone.
No problem here! And really folks, this is just the minor delight of this recipe.
When this wonderful dish came out of the oven, I tried the tomatoes and onions from the bottom of the dish first. Wow! I could fix just the vegetables with this recipe! They were bright, crisp and so flavorful.
The meat on the loin chop just pulled away from the bone. Absolutely wonderful. The tastes of all the ingredients worked so well together! This will definitely be a keeper in my recipe box and I don’t think I’ll be changing a thing!!
JennyC2000 on 12.18.2009
Fantastic recipe. Very easy and delicious. I was surprised by the cheese, but it works very well. Great combination of simple ingredients. Thank you!
melissacooks on 4.28.2010
This was so good. I used lamb cutlets (I guess it’s the same thing?), and I did not use any cheese. Wow, it was great! These were really tender and had so much flavor! My lamb chops never turn out this tender when I pan sear them. I will use this again.
I probably didn’t add all the salt it called for, and I should have- had to add a bit more at the end. I also added sweet red pepper sliced thinly among the tomatoes and onions on top because I had some around I needed to use. Delicious!
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