Lamb Drummettes with Tomato Fondue
Serves 2
Tomato fondue
1 tablespoon olive oil
1 pound Roma tomatoes, seeded and finely chopped
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon granulated sugar
1 teaspoon fresh thyme leaves
Heat the olive oil in a skillet over medium heat. Add the chopped tomatoes, onion, garlic, sugar and thyme. Cook, stirring occasionally, until the tomatoes are soft and the flavors meld, about 8–12 minutes. Taste and season with salt and freshly ground black pepper. Keep the fondue warm while you prepare the lamb.
Lamb
6 lamb drummettes or lamb chops, about 1-inch thick, frenched if desired
Salt, to taste
Freshly ground black pepper, to taste
1 cup natural lamb jus (or stock)
Fresh thyme sprigs, for garnish
Preheat your grill or grill pan to high. Pat the lamb dry and season both sides with salt and black pepper. Grill the lamb for about 4–6 minutes per side, depending on thickness and your preferred level of doneness—about 5 minutes per side will yield medium-rare to medium on 1-inch cuts. Remove the lamb and let it rest briefly.
While the lamb rests, simmer the lamb jus in a small saucepan over medium heat until it reduces to roughly ½ cup and becomes slightly syrupy, which will concentrate the flavor and create a light glaze for the meat. Adjust seasoning if needed.
PRESENTATION: Arrange three lamb drummettes or chops on each plate. Spoon a generous portion of the warm tomato fondue alongside or beneath the meat. Drizzle the reduced lamb jus over the lamb and around the plate for extra flavor and shine. Garnish with fresh thyme sprigs and serve immediately.
Serving notes: This simple yet elegant dish pairs well with roasted potatoes, a light green salad, or steamed seasonal vegetables. The tomato fondue adds bright acidity that balances the rich, savory lamb.