3 tablespoons olive oil
1/4 cup tomato paste
2 tablespoons clove garlic, minced
2 cups red wine
24 large tomatoes, ripe, peeled and seeded
1/2 cup oregano, fresh, rough chop
1/2 cup capers, fresh
1 tablespoon salt
1 1/2 teaspoons pepper
24 5-oz each American lamb loins
36 small artichokes, trimmed and steamed
Servings: 24
1. Heat oil in large kettle and sauté tomato paste and garlic.. Deglaze with red wine. Add tomatoes and stir carefully to incorporate paste. Bring to a boil. Reduce heat, simmer for 20 to 30 minutes, stirring occasionally. Add more wine or tomato paste, if desired.
2. Just before serving, stir in oregano and capers. Bring back to a full boil and add salt and pepper. Cut artichokes in half and remove choke.
3. Grill lamb loins for approximately 4 to 5 minutes on each side or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.
4. At the same time, mark artichokes by placing them cut-side down on the grill, rotating them 90 degrees after 3 minutes. Do not let artichokes get too dark. Set aside in warm oven.
5. Slice lamb at an angle. Spoon sauce on a heated plate and arrange lamb slices on top. Garnish with artichokes.
1/4 cup tomato paste
2 tablespoons clove garlic, minced
2 cups red wine
24 large tomatoes, ripe, peeled and seeded
1/2 cup oregano, fresh, rough chop
1/2 cup capers, fresh
1 tablespoon salt
1 1/2 teaspoons pepper
24 5-oz each American lamb loins
36 small artichokes, trimmed and steamed
Servings: 24
1. Heat oil in large kettle and sauté tomato paste and garlic.. Deglaze with red wine. Add tomatoes and stir carefully to incorporate paste. Bring to a boil. Reduce heat, simmer for 20 to 30 minutes, stirring occasionally. Add more wine or tomato paste, if desired.
2. Just before serving, stir in oregano and capers. Bring back to a full boil and add salt and pepper. Cut artichokes in half and remove choke.
3. Grill lamb loins for approximately 4 to 5 minutes on each side or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.
4. At the same time, mark artichokes by placing them cut-side down on the grill, rotating them 90 degrees after 3 minutes. Do not let artichokes get too dark. Set aside in warm oven.
5. Slice lamb at an angle. Spoon sauce on a heated plate and arrange lamb slices on top. Garnish with artichokes.
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