2 md Tomatoes
1/2 c  Extra Virgin Olive oil
1    Clove Garlic, Minced
1 tb Coriander Seeds, crushed
Coarse Salt
Pepper, Ground
8    Leaves Basil, Snipped
8    Lamb Chops, Thick Cut
1    Lemon, Juice Only

Drop the tomatoes into boiling water for a few minutes. Remove and discard
the skins. Discard the seeds. Chop the flesh. Place the tomato pulp in a
small, enamel saucepan.

Add the remaining ingredients except the lamb chops. Mix thoroughly. Let
stand for several hours. Heat the sauce over very low heat – dont let it
boil.

Broil the chops. Pass the sauce separately.