Lamb Chops with Roasted Tomatoes & Shallots

Why yes, more lamb chops. One box of chops down; two to go. What a lot of chops from one little lamb, unless I had a box leftover from last year, which is quite possible.

This was richer and tastier than you would expect from something so very simple. Greenhouse tomatoes are so much better than they used to be - they used to be frankly awful. Now, while they are not as good as summertime vine-ripened tomatoes, better greenhouse management and varieties of tomatoes bred specifically for greenhouses make winter tomatoes actually very good.

The ingredients below are per person - just multiply it by the number of servings you wish to make.

1 serving
30 minutes - 5 minutes prep time

2-3 small ripe tomatoes
2-3 small shallots
2-3 small lamb chops

a little grapeseed oil
Worcestershire sauce
salt & pepper

Preheat the oven to 400°F.

Wash the tomatoes and cut them in half. Peel the shallots and cut them in half. Lightly oil a cast iron skillet or other shallow roasting pan, and toss the tomatoes and shallots in it to barely coat. Make space in the middle to stand the chops up on their fatty sides.

Roast the chops for 20 minutes. Remove them to a serving plate to rest for 5 minutes before serving. You can remove the vegetables at this time as well, or if you prefer them roasted a little more, return them to the oven while the chops rest.

At any rate, just before serving, season the chops and vegetables with a good sprinkle of Worcestershire sauce, salt and pepper.