Baked Lamb Chops With Tomatoes
(Costolette di Agnello al Forno con Pomodori)
Ingredients:
4 pieces lamb chops (loin or shoulder cut)
3 tablespoons extra virgin olive oil
2 whole tomatoes, sliced
1 medium onion, sliced
4 cloves finely chopped garlic
3 teaspoons Italian seasoning blend (dry)
3 teaspoons salt
3 teaspoons pepper
1/2 cup grated Romano cheese
1/4 cup white wine
Directions:
Preheat oven to 350°F.
In a medium sized baking dish, drizzle 1 tbs of olive oil.
Evenly layer the baking dish with the following: 1/3 of sliced tomatoes, 1/3 of sliced onions, 1/3 of chopped garlic.
Sprinkle with 1/3 of Italian seasoning, salt, pepper, and Romano cheese.
Lay lamb chops in a single layer.
Drizzle with 1 tbs of olive oil, and add another layer of 1/3 of sliced tomatoes, 1/3 of sliced onions, 1/3 of chopped garlic.
Sprinkle with 1/3 of Italian seasoning, salt, pepper, and Romano cheese.
Drizzle with the remaining olive oil and layer with the remaining tomatoes, onion, garlic, Italian seasoning, salt, pepper, and cheese.
Bake at 350°F for 40 minutes.
Increase the temperature to 375°F, and drizzle the chops with 1/4 cup white wine.
Return to the oven, bake for another 15 minutes. Serves 4.