Lamb Chops In Tangy Fire-roasted Tomato Sauce

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 4 lamb chops (each about an inch thick)
• salt & freshly ground black pepper
• 2 -3 garlic cloves, finely chopped
• 1 bunch scallion, cut into one-inch pieces
• 2 tablespoons red wine vinegar or 2 tablespoons wine vinegar
• 2 tablespoons brown sugar
• 28 ounces can diced fire-roasted tomatoes

Recipe

• 1 place a large skillet over medium-high heat with 2 turns of the pan of evoo, about 2 tablespoons. season the lamb chops with salt and freshly ground black pepper, and sear them in the hot pan until golden brown, about 3 minutes per side. remove the chops to a plate and cover them with foil.
• 2 to the same pan the chops were cooked in, add the garlic and scallions. cook until the scallions begin to get tender, 3-4 minutes.
• 3 to the pan with the scallions, add the vinegar, brown sugar and tomatoes. bring the sauce up to a bubble and add the lamb chops back inches finish cooking the lamb chops in the sauce, 3-4 minutes. (if your chops are really thick, cover the pan with a lid or a piece of aluminum foil.).