- 4 plum tomatoes, halved, seeded
- ¼ cup olive oil
- Salt and freshly ground pepper
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh mint
- ½ teaspoon sambal oelek
- 1 tablespoon balsamic vinegar
- ½ teaspoon coriander seeds
- ½ teaspoon tomato paste
- 12 loin lamb chops
- 1 tablespoon olive oil
Preheat oven to 400 F (200 C).
Toss tomatoes with 1 tablespoon of the olive oil, salt and pepper.
Place tomatoes, cut side up on a baking sheet and roast in the oven for 30 to 40 minutes or until shrivelled slightly and browned but still juicy. Remove from oven and let cool.
Place tomatoes in a food processor. Whirl with Parmesan, mint, sambal oelek, vinegar, coriander seeds, tomato paste and remaining 3 tablespoons olive oil. Process until just combined. Season with salt and pepper to taste.
For lamb chops:
Preheat oven to 400 F.
Season chops with salt and pepper. Heat oil in skillet over high heat. Sear chops in batches for about 2 minutes per side. Place on rack over a roasting pan. Bake for 10 to 12 minutes or until chops are pink in the middle. Rest for 5 minutes. Serve with pesto dotted on top.