GARLIC AND FENNEL RUBBED LOIN CHOPS with Grilled Lemon and Tomato Compote
Adapted from West Coast Prime Meats Cooks © 2015
- Four cloves garlic, peeled
- Half-teaspoon fennel seed
- One teaspoon ground cumin
- Two teaspoons olive oil
- Eight American lamb loin chops, cut one-inch-thick and trimmed
- Twelve heirloom cherry tomatoes
- One medium lemon, cut crosswise in quarter-inch-thick slices
- Two 12-inch metal or presoaked bamboo skewers
- Quarter-cup olives (mixed variety), pitted
- Three-quarters of a teaspoon sea salt
- Half-teaspoon freshly ground black pepper
- Preheat your gas or charcoal grill to medium heat.
- Finely chop the garlic, then crush it together with the fennel seed in a mortar and pestle. If you don’t have a mortar and pestle, chop the garlic and fennel together by hand.
- In a small bowl, combine the garlic mixture with the cumin and olive oil. Rub evenly onto both sides of the loin chops. Set aside.
- Thread tomatoes evenly onto the two skewers. Grill them, along with the lemon slices, for two to three minutes.
- Remove the tomatoes and lemons from the heat. Coarsely chop the lemon.
- In a small bowl, combine the grilled lemon, grilled tomatoes and olives. Season with a quarter teaspoon of the sea salt; cover and set aside.
- Place the lamb chops on the grill and cook for two minutes, rotate 180 degrees to create nice hash marks on the chop and cook for two more minutes, then flip them to the other side and repeat. Insert an instant-read thermometer, being careful not to touch the chop bone. When it reads 145 degrees Fahrenheit, the chops are medium rare; cook to 160 degrees for medium.
- Remove the chops from the grill, let them rest for five minutes, then put two chops on each of four warm plates. Divide the compote between the plates and serve.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
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