All ingredients are to be organic.

Ingredients

2 tablespoons cut sun-dried tomatoes, oil packed or dry

½ teaspoon ground coriander

¼ teaspoon pepper

⅛ teaspoon Celtic sea salt

2 lamb loin chops, abut ¼ lb. each

1 teaspoon extra virgin olive oil

1 shallot, thinly sliced

1 clove garlic, thinly sliced

1 tablespoon Kalamata olives, pitted and chopped

1 tablespoon flat leaf or regular parsley, chopped

Aluminum foil

Cooking Method

Preheat oven to 425°F.

If using oil packed tomatoes, drain and cut into thin strips.

1.      If using dried, cut into thin strips.

2.      Cover with hot water and let stand 10 minutes.

Drain and set aside.

1.      Combine coriander, pepper and salt in a bowl.

2.      Rub mixture into lamb.

3.      Arrange lamb in a roasting pan and roast 15 minutes, or until lamb is just cooked throughout.

While lamb is roasting, heat oil in a heavy saucepan over low heat.

1.      Sauté shallots and garlic 5 minutes or until softened.

2.      Do not brown.

3.      Add remaining ingredients and stir until just heated throughout.

Transfer lamb to a carving platter.

·         Tent with foil and let rest 5 minutes.

Stir pan juices into tomato mixture.

Slice lamb into ¼ inch thick slices across the grain.

Serve lamb topped with sauce.