Lamb Chops with Soffrito
recipe yields 4 servings - 10 ripe plum tomatoes, halved - 1 cup olive oil - 4 small Vidalia onions, peeled and finely chopped (about 4 cups) - 2 tablespoons
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Cooking tools:
- Grater
- Fine-mesh sieve
- Cast iron skillet
- Cooling rack
- Pepper mill
- Chef's knife
- Cutting board
- Baking sheet
- Mixing bowl
- Saucepan
- Oven
- Stove
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- Tongs
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 10 ripe plum tomatoes, halved
- 1 cup olive oil
- 4 small Vidalia onions, peeled and finely chopped (about 4 cups)
- 2 tablespoons garlic, minced
- 1 tablespoon kosher salt
- 1 bay leaf
- 1 tablespoon sweet pimenton
- 2 tablespoons sherry vinegar
- 4 lamb chops (porterhouse or T-bone recommended)
- 2 cups lady peas, cooked
- 1 cup small okra pods
- 1 cup small zucchini, split in half
- Kosher salt
- Freshly ground black pepper
- Olive oil, as needed
- 1 tablespoon vegetable oil
- 1 bunch fresh basil
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