garlic and fennel rubbed loin chops with grilled lemon and tomato compote
garlic and fennel rubbed loin chops with grilled lemon and tomato compote
garlic and fennel rubbed loin chops with grilled lemon and tomato compote

Garlic and Fennel Rubbed Loin Chops with Grilled Lemon and Tomato Compote

    

February 10, 2016

Grilled lemon and briny olives add a layer of flavor to these garlic-rubbed lamb chops. This quick dish will make an impressive addition to your next summer barbeque.

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 4 servings

Ingredients

For the Lamb

4 garlic cloves, peeled

1/2 tsp fennel seed

1 tsp ground cumin

2 tsp extra-virgin olive oil

8 (1-inch thick) American Lamb loin chops, trimmed

For the Comote

12 heirloom or cherry tomatoes

1 medium lemon, cut crosswise into 1/4-inch thick slices

1/4 cup mixed olives, drained and pitted

1/4 tsp sea salt

Salt and pepper, to taste

Directions

1For the lamb: Finely chop garlic and fennel seeds or crush them together in a mortar and pestle. In a small bowl, combine the garlic mixture, cumin, and olive oil. Press the rub evenly onto both sides of the loin chops.

2 For the compote: Thread the tomatoes evenly onto two 12-inch metal skewers. Heat a grill to medium heat.

3Grill the lemon slices and tomato skewers for 2 to 3 minutes. Remove from the heat and coarsely chop the lemon. In a small bowl, combine the chopped lemon, grilled tomatoes, and olives. Season with the sea salt; cover and set aside.

4Add the loin chops to the grill and grill for 8 to 10 minutes for medium-rare (145°F) or medium (160°F) doneness. Remove from the heat and season them with salt and pepper to taste, if needed.

5To serve: Serve the chops with a spoonful of the compote on top.

*Prep time: 20 to 25 minutes
*Cooking time: 20 to 25 minutes
Recipe and image provided by the American Lamb Board

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