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.


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

Nutrition Facts Per Serving

Calories 840 (Calories from Fat 73%); Total Fat 69 ( Saturated Fat 22; Trans Fat 0; ); Cholesterol 110; Sodium 860; Potassium 928; Total Carbohydrate 31; Dietary Fiber 6; Sugars 16; Protein 26; Calcium 127; Iron 4;

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5. A ¼ cup serving of raisins provides 6% of the daily value for potassium.