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Lamb chops on a tomato & bread purée with red wine onions
50 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 384
  • Fat about 18g
  • Carbohydrates about 18g
  • Protein about 31g
Author: Ivo Adam
This is needed
This is needed for 4 people
Tomato & bread puree
  • 75 g day-old white bread, crust removed
  • 1 garlic clove
  • 1 tin chopped tomatoes (approx. 240 g)
  • a little pepper (e.g. Fine Food Tasmanian Pepper)
  • 2 dl vegetable bouillon
  • 1 tsp sugar
  • 1 tbsp olive oil with basil (e.g. Fine Food Azeite de oliva virgem extra con basilico)
  • 1 bay leaf
  • 1.5 tbsp veal stock (e.g. Fine Food Fond de veau)
  • 2 dl Italian red wine (e.g. Fine Food Dromos, Maremma Toscana)
  • 1 sprig rosemary
  • 2 tbsp truffle butter (e.g. Fine Food Beurre à l'arôme des truffes)
  • a little sea salt (e.g. Fine Food Murray River Salt)
Lamb chops
  • clarified butter for frying
  • 2 racks of lamb (e.g. Fine Food Rack of Irish Lambs, approx. 330 g each)
  • 0.5 tsp salt
  • a little pepper (e.g. Fine Food Tasmanian Pepper)
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And that's how it's done
And that's how it's done
Tomato & bread puree
To make the puree, cut the bread into thin slices and place on a baking tray. Toast for several minutes in an oven preheated to 200 °C until golden brown. Cut the garlic clove in half, rub it over the bread. Layer the slices of bread in a pan. Add the tomato, sugar and stock. Reduce the ingredients to a mushy consistency on a low heat for approx. 15 mins., stirring occasionally and adding a little more stock if necessary. Season and stir in the oil.
To make the sauce, bring the veal stock to the boil in a small pan along with the wine, bay leaf and rosemary, reduce by half. Remove the herbs. Stir in the knobs of butter, season with salt.
Lamb chops
Cut the lamb racks into individual chops, season and fry in clarified butter for approx. 2 mins. on each side. Drain the onions and chop up, break the feta into pieces. Plate up the tomato & bread puree, arrange the chops on top and drizzle with a little sauce. Garnish with the onions, feta and basil.

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