• 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



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.