Ingredients
- 1 (15-ounce) can tomato sauce or tomato puree
- 1 small onion, peeled and quartered, root end left intact
- 1/2 cup apple cider vinegar
- 1/2 cup packed cup light brown sugar
- 3 tablespoon tomato paste
- 1 tablespoon kosher salt
- 1 tablespoon cinnamon stick or a pinch of ground cinnamon
- 1 (15-ounce) can tomato sauce or tomato puree
- 1 small onion, peeled and quartered, root end left intact
- 1/2 cup apple cider vinegar
- 1/2 cup packed cup light brown sugar
- 3 tablespoon tomato paste
- 1 tablespoon kosher salt
- 1 tablespoon cinnamon stick or a pinch of ground cinnamon
- 1 pound (about 8 or 9) baby lamb chops
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoon olive oil
- 1 1/2 tablespoon herbes de provence
Preparation
Baking Directions:
To make the ketchup:Place the tomato sauce, onion, vinegar, sugar, tomato paste, salt and cinnamon stick (or ground cinnamon, if using) in a medium saucepan.
Bring the mixture to a simmer and cook, stirring occasionally, for 1 hour until thick.
Remove the onion and cinnamon stick and discard.
Cool for 30 minutes and refrigerate until ready to use (can be refrigerated for up to 1 week).
To make the lamb chops:Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Season the chops on both sides with salt and pepper.
Drizzle with oil and sprinkle the herbes de Provence on both sides.
Grill for 2 to 3 minutes on each side until medium-rare.
Cool for 5 minutes and serve with the ketchup.
Cook's note: The lamb chops can also be roasted or broiled in a preheated 475 degrees F oven for 6 to 7 minutes.
