Grilled Lamb with Tomato Vinaigrette and Caponata

Name: Grilled Lamb with Tomato Vinaigrette and Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1 large tomato, chopped; 1 tablespoon tomato paste; 2 tablespoons finely chopped tarragon; 1 tablespoon finely chopped parsley; 1/2 lemonvery thinly sliced, seeds removed; 1 tablespoon white wine vinegar; 1 tablespoon fresh lemon juice; Salt; Freshly ground white pepper; 2 frenched racks of lamb (2 1/2 pounds each), cut into individual chops; Extra-virgin olive oil, for rubbing; Salt; Freshly ground black pepper; Grilled bread, for serving; 6 ounces sheep-milk feta cheese, crumbled, for serving; Agrodolce Caponata, for serving

Servings: persons

1/2 cup extra-virgin olive oil
1 large tomato, chopped
1 tablespoon tomato paste
2 tablespoons finely chopped tarragon
1 tablespoon finely chopped parsley
1/2 lemonvery thinly sliced, seeds removed
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
Salt
Freshly ground white pepper
2 frenched racks of lamb (2 1/2 pounds each), cut into individual chops
Extra-virgin olive oil, for rubbing
Salt
Freshly ground black pepper
Grilled bread, for serving
6 ounces sheep-milk feta cheese, crumbled, for serving
Agrodolce Caponata, for serving

1
Make the Vinaigrette In a small saucepan, heat 1/4 cup of the oil.
2
Add the tomato and tomato paste and cook over moderately high heat, stirring, until the tomato is very soft, about 3 minutes.
3
Stir in the tarragon, parsley and lemon slices and simmer over moderate heat for 5 minutes.
4
Add the vinegar and the remaining 1/4 cup of oil, cover and cook over low heat for 15 minutes.
5
Strain the mixture through a fine sieve into a heatproof bowl.
6
Stir in the lemon juice and season with salt and white pepper.
7
Let the vinaigrette cool to room temperature.
8
Prepare the Lamb Light a grill or preheat a grill pan.
9
Rub the lamb chops with olive oil and season generously with salt and pepper.
10
Grill over moderately high heat until medium-rare, 3 to 4 minutes per side.
11
Transfer the chops to a platter and let rest for 5 minutes.
12
Serve with grilled bread, feta and Agrodolce Caponata.
13
Pass the tomato vinaigrette at the table.

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 1 large tomato, chopped, 1 tablespoon tomato paste, 2 tablespoons finely chopped tarragon, and more.

Yes, Grilled Lamb with Tomato Vinaigrette and Caponata falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!