On Sunday continued cooking from Saveur magazines top 100 recipes. I made a delicious tomato sauce that did not disappoint. Earlier in the day I picked up some lamb shoulder chops at Whole Foods. At $6 a lb they were a bargain. I decided to grill the lamb chops and serve them with a side of zucchini “spaghetti” and sauce. Zucchini can be shredded into strips and has the perfect flavor and texture to stand in for pasta.
It was a delicious meal. Very hearty and satisfying.
1/4 cup butter
28 ounce can of tomatoes
One onion peeled and quartered
1 tsp sugar
Salt and Pepper
Crush the tomatoes by hand, then put the butter, tomatoes, sugar and onion in a pan. Bring to a boil, the reduce heat to medium low for an hour. After an hour, remove the onion pieces (as many as possible)and season to taste with salt and pepper. I gave mine a quick blend in the blender on low. Be careful if you do this- hot + blender can=pain. Plus if you blend too long you can end up with soup.
Zucchini (1 small makes enough for one portion)
You need one of these: http://www.amazon.com/Kuhn-Rikon-Julienne-Peeler-Protector/dp/B0000CEWJD/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1352162074&sr=1-5. Use it to julienne the zucchini. Drop the zucchini in a colander and sprinkle with sat (1 tsp per zucchini). Let sit for 30 minutes. Rinse and drain. Heat a small amount of oil in a pan (about a tsp per zucchini) and saute until heated. Toss with tomato sauce.
I am not very familiar with preparing meat, so I often buy cut and go online. I was worried that many sources had lamb shoulder chops pegged as something needing to be braised, when I needed grilled. I found a recipe for grilled and they came out great! Juicy and tender and full of flavor.
The method was as follows: Run the chops with 1 tsp of salt per side and let sit for 15 minutes. Rinse the chops and pat dry. Season with a paste of crushed garlic and rosemary. I grilled them 4 minute per side. SO GOOD!