Lamb Chops with Sofrito

Make the soffrito

1. Grate tomatoes cut side into a mixing bowl; discard skins. Use a strainer to separate pulp from liquid. Set aside pulp and discard liquid.
2. In a medium saucepan, heat olive oil over medium-low heat. Add onion, garlic, and salt. Stir occasionally until onions are soft and tender and turn a light brown, about 30 minutes.
3. Add strained tomato, bay leaf, and pimenton. Cook another 20-25 minutes, until tomato has broken down and deepened in color. Finish with sherry vinegar and additional salt to taste.

Make the lamb chops

1. Season lamb chops with salt. Let sit for at least 1 hour before cooking (bringing them to room temperature).
2. Preheat oven to 450 degrees. In a saucepan, combine cooked lady peas with a soffrito and bring to a simmer.
3. Toss the okra and zucchini with salt, freshly ground pepper, and olive oil and place on a sheet pan. Roast in oven until lightly charred, about 10 minutes.
4. Heat a heavy cast-iron skillet over high heat; add vegetable oil. Pat lamb dry, season with pepper, and add to pan. Sear until dark golden brown, lower heat to medium, and turn after about 3 to 4 minutes. Cook until medium-rare, about 4 minutes more. Remove chops and place on resting rack for 5 to 10 minutes and keep warm.
5. Serve lamb with okra, zucchini, and lady pea-soffrito mixture. Garnish with freshly torn basil.