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Lamb Pops With Tomato Gravy

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lamb pops with tomato gravy 1

Lamb pops with tomato gravy combine two favorite things. It’s inspired by tastings from the east and west coasts and our mid-south. In other words, it’s an all-American dish. It’s a bonus that seared lamb is the easiest thing to cook. Hot butter, hot pan and they’re finished in 5 minutes.

These are individual ribs trimmed and cut from a rack. They come with their own handles, if you’re into that like me, and all the better to gnaw every last morsel off the bone.

Lamb, tomato, onion and jerk seasoning, oh my! That twist on Dorothy’s lament on the way to visit the wizard describes my feelings about these ingredients perfectly. Add a starch and you have a meal.

Let’s Make Lamb Pops with Tomato Gravy

rack of lamb

ribs

onion and cumin

tomatoes

tomato gravy

cooking pops

lamb pops

lamb pops with tomato gravy 2 Print

Lamb Pops With Tomato Gravy

Print Recipe

Seared Lamb, Tomato and Onion Gravy on Rice

  • Author: Tim
  • Prep Time: 30
  • Cook Time: 45
  • Total Time: 1 hour 15 minutes
  • Yield: 3-4 servings 1x

Ingredients

Scale
  • 1 rack of lamb – 8 ribs
  • 3 TBL jerk seasoning
  • 1 cup white rice
  • 4 Roma tomatores – seeded and finely chopped
  • 3/4 cup dry vermouth
  • 2 TBL tomato paste
  • 1/2 tsp fresh ginger – grated
  • 1 garlic clove – minced
  • 1 small yellow onion – diced
  • 2 bat leaves
  • 3/4 tsp sea salt
  • 2 TBL plain yogurt
  • 1/4 cup heavy cream
  • 1 TBL butter – room temp
  • 1/4 tsp freshly ground pepper
  • 1 TBL olive oil
  • 1/2 tsp cumin seed

Instructions

  1. Cut and trim the lamb into individual ribs and rub with the jerk seasoning. Place in a plastic bag, add the remaining seasoning, shake and refrigerate overnight. Remove from fridge an hour before use and allow it to come to room temp.
  2. Heat the olive oil in a skillet on medium low heat and saute the onion and cumin 4-5 minutes until soft
  3. Add the tomatoes, vermouth, tomato paste, ginger, garlic and bay leaves. Bring to a low simmer and cook for 20 minutes, then turn off the heat. Discard the bay leaves, add the yogurt, butter, cream, salt and pepper and whisk until well combined. Keep warm
  4. While the gravy is cooling, Place a half stick of butter in a carbon steel or cast iron pan and heat on medium until it is bubbling and hot.
  5. Sear the pops 2 minutes per side and 1 minute on the fat until the lamb is medium rare, or a minute longer for medium. Baste the pops with the butter while searing the flip side.
  6. Plate the pops on white rice with tomato gravy. Garnish with green onion shoots (optional)

 

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