Grilled Lamb with Tomato Vinaigrette and Caponata Recipe

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.

No additional tips available.

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

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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.

Grilled Lamb with Tomato Vinaigrette and Caponata

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