GrilledLambChop

Grilled Lamb Chops, Red Salsa with California Raisins (Salsa de Pasitas Rojas) and Fennel Salad

Submitted by: Robert Del Grande

Almonds, raisins, olives and red chiles add flavor to lamb chops.
  • Yields 1 1/2 cups Salsa de Pasitas Rojas
  • Details

    • Serving Size: 2 lamb chops

    INGREDIENTS

      Salsa de Pasitas Rojas

      • 1 ounce garlic cloves
      • 3 tablespoons (1 ounce) almonds, toasted or smoked
      • 1/2 cup California raisins
      • 1 ounce kalamata or ripe olives
      • 1 pasilla or ancho chile
      • Peel of 1/8 lemon
      • 1/2 cup extra virgin olive oil
      • 1 white anchovy, marinated
      • 1/2 cup chicken broth
      • 2 teaspoons balsamic vinegar
      • 1 teaspoon salt

      Fennel Salad

      • 2 fennel bulbs
      • 1/4 cup ripe olives, slivered
      • 2 tablespoons extra virgin olive oil
      • 2 teaspoons fresh lemon juice
      • Salt and pepper

      Lamb Chops

      • 8 lamb rib chops

      PROCEDURE

      Salsa de Pasitas Rojas

      Combine garlic, almonds, raisins, olives, chile, lemon peel and olive oil in saucepan. Heat oil to 250°F and fry lightly until garlic cloves are lightly brown and softened and raisins begin to puff. Then, add anchovy; remove from heat and cool to room temperature. Turn into food processor and process until smooth. With processor running, slowly add chicken broth and vinegar; process until smooth. Add salt and blend. Adjust seasonings and store in refrigerator.

      Fennel Salad

      Split fennel bulbs in half lengthwise. Remove thick core at base and slice vertically into shards. In bowl, mix slivered olives with olive oil and lemon juice. Add pinch of salt and pepper. Then, toss fennel shards in mixture until lightly coated.

      Lamb Chops

      Prepare hot charcoal fire. Rub chops with olive oil and grill until medium rare (145°F).

      To Serve
      Arrange 2 grilled lamb chops on each of 4 dinner plates along with a portion of Fennel Salad. Spoon Salsa de Pasitas Rojas over chops. Drizzle with olive oil and serve while hot.

      Nutrition Facts Per Serving

      Calories 840 (73% from fat); Total Fat 69g (sat 22g, mono 36g, poly 4g, trans 0g ); Cholesterol 110mg; Protein 26g; Carbohydrate 31g; (Dietary Fiber 6g; Sugars 16g; ); Iron 4mg; Sodium 860mg; Calcium 127mg; Potassium 928mg

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