Ingredients

• 12 center cut loin lamb chops
• Pecorino cheese, shaved, for garnish
• Marinade:
• 1/8 cup red wine
• 1/2 tablespoon rosemary
• 1/4 cup olive oil
• 1 tablespoon salt
• 2 cloves garlic
• 1 teaspoon cracked black pepper
• 1 tablespoon sage
• Tomato Sauce:
• 1 tablespoon live oil
• 1/2 cup red wine
• 3 cloves garlic, chopped
• 1 small sprig rosemary
• 1/2 onion, chopped
• 1 15-ounce can whole peeled Roma tomatoes
• 1/2 cup balsamic vinegar
• 1/4 cup sliced Calamata olives

Instructions

Marinade: Purée marinade ingredients in blender then pour over chops in a plastic bag. Marinate for at least 2 hours. Sauté garlic and onion in olive oil in saucepan. Deglaze with balsamic vinegar and red wine; add rosemary. Reduce by 1/2 then add Roma tomatoes (after they have been squished with a spoon or fork.) Bring to a simmer and add Calamata olives; remove rosemary sprig. Grill lamb chops to desired doneness. Cover with the tomato sauce and garnish with shaved Pecornio cheese. Note: Use real Pecorino cheese (sheep?s milk dry cheese) bought in a chunk so it can be shaved with a potato peeler.