Pan-Roasted Lamb Chops with Mashed Potato Cake

• 2 tablespoons extra-virgin olive oil
• 2 teaspoons finely chopped fresh thyme
• Salt and freshly ground pepper
• 2 pounds plum tomatoespeeled, quartered lengthwise and seeded
• 1/2 cup small green olives, such as Picholine, pitted and chopped
• 1/2 cup brine-cured black olives, such as Gaeta, pitted and chopped
• 1 garlic clove, minced
• 1 teaspoon grated lemon zest
• 1/4 cup chopped fresh basil
• 2 tablespoons vegetable oil
• Eight 6-ounce bone-in lamb loin chops
• Mashed Potato Cake

1. Preheat the oven to 200.
2. Spread the olive oil on a rimmed baking sheet and sprinkle with the thyme and a large pinch each of salt and pepper.
3. Arrange the tomatoes on the sheet in a single layer and bake for 2 hours, or until slightly dried and firm.
4. Transfer to a bowl and stir in the olives, garlic, lemon zest and basil.
5. Raise the oven temperature to 450.
6. In 2 heavy-bottomed ovenproof skillets, heat the vegetable oil until almost smoking.
7. Season the chops with salt and pepper and cook over moderately high heat until well browned on the bottom, about 3 minutes.
8. Turn the chops and cook for 1 minute.
9. Transfer the skillets to the oven and roast for about 6 minutes for medium rare.
10. Set the lamb on plates and serve with the tomato relish and a wedge of Mashed Potato Cake.

extravirgin olive oil, thyme, salt, plum, green olives, brinecured black olives, garlic, lemon zest, fresh basil, vegetable oil, cake

Taken from www.foodandwine.com/recipes/pan-roasted-lamb-chops-with-mashed-potato-cake (may not work)