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Robert Barker’s Tomato, Pine Nut and Truffle Relish


3 oz. balsamic vinegar
2 tsp. Dijon mustard
½ cup peeled and seeded Roma tomatoes
9 oz. extra virgin olive oil
2 T. shaved black truffles
salt and pepper to taste
2 T. toasted pine nuts
½ cup shredded basil for garnish
4 Morgan Valley lamb chops
2 T. olive oil
pepper and sea salt to taste


In a bowl, place the vinegar and whisk in the Dijon mustard. Stir in tomatoes, olive oil, and shaved black truffles. Top with pine nuts and shredded basil.

Brush the chops with olive oil and sprinkle with pepper and salt. Grill on both sides until medium rare. Top the chops with the tomato-truffle mixture. Serves 4.

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