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What You Need:
(To Serve: 4)
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¼ cup olive oil
8 lean lamb chops, cut ½ inch thick
Salt
Freshly ground black pepper
2 "chorizos", or substitute 1/3 pound other garlic-seasoned smoked pork sausage
SOFRITO
1 cup finely chopped onions
1 teaspoon finely chopped garlic
½ cup finely smoked ham
4 medium-sized tomatoes peeled, seeded and finely chopped (see Huevos a la Flamenca), or substitute 1½ cups finely chopped, drained, canned tomatoes
1 small bay leaf, crumbled
¼ teaspoon thyme, crumbled
½ cup water
1 tablespoon finely chopped parsley
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 375°. In a heavy 10- to 12-inch skillet, heat the oil over high heat until a light haze forms above it. Sprinkle the chops liberally with salt and a few grindings of pepper.
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2. Then brown them in the oil, turning them with tongs and regulating the heat so that they color quickly and evenly without burning. Arrange the chops in a baking dish just large enough to hold them comfortably in one layer and set aside.
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3. Place the sausages in a 6- to 8-inch skillet and prick them in two or three places with the point of a small, sharp knife. Add enough cold water to cover them completely and bring to a boil over high heat.
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4. Then reduce the heat to low and simmer uncovered for 5 minutes. Drain on paper towels, then slice the sausages into ¼-inch-thick rounds. Set aside.
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SOFRITO:
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1. To make the sofrito, add the onions and garlic to the fat remaining in the skillet and, stirring frequently, cook for 5 minutes, or until the onions are soft and transparent but not brown.
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2. Add the ham and cook for a minute or two, then add the tomatoes, bay leaf, thyme and water. Bring to a boil and cook briskly for about 5 minutes, or until most of the liquid in the pan evaporates and the mixture holds its shape lightly in a spoon. Taste for seasoning.
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3. Scatter the sausage slices over the chops and spread the sofrito evenly over them. Bake uncovered in the middle of the oven for about 20 minutes, or until the chops are tender. Sprinkle them with the parsley and serve at once, directly from the baking dish.
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