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.
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!
You must be logged in to post a review.
What a fantastic recipe! The lamb was so moist and flavorful. I can’t wait to try this on steak or even chicken. Thanks for sharing such a great recipe. 
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!!
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
3 Comments
Leave a Comment
You must be logged in to post a comment.
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!
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!
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!!