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 Time20 minsCook Time20 minsTotal Time40 mins
For the Lamb
4 garlic cloves, peeled
0.50 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
0.25 cup mixed olives, drained and pitted
0.25 tsp sea salt
Salt and pepper, to taste
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
Ingredients
For the Lamb
4 garlic cloves, peeled
0.50 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
0.25 cup mixed olives, drained and pitted
0.25 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.
Garlic and Fennel Rubbed Loin Chops with Grilled Lemon and Tomato Compote
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