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.
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
Procedure
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