Grilled Rib Chops with Savory Artichoke Tapenade Sauce
Recipe courtesy of the American Lamb Board.
4 American Lamb chops (loin, rib, sirloin or shoulder)
4 medium cloves garlic, thinly sliced
4 tablespoons extra virgin olive oil
1/2 medium (1 cup) fennel bulb, diced 1/4-inch
1 cup imported green and black olives, chopped
1 cup marinated artichoke hearts, chopped
1/2 cup cherry tomatoes, quartered
1/2 teaspoon fresh rosemary, chopped
1/4 teaspoon dried oregano
Salt and ground black pepper, to taste
- In a large saucepan or medium skillet, over medium heat, cook garlic in oil until just golden brown around the edges. Stir in fennel, olives and artichoke; heat for 5 minutes. Add tomatoes, rosemary and oregano; continue cooking until mixture is just heated. Add salt and pepper to taste. Spoon warmed sauce over chops.
- Meanwhile to Cook Chops: Cook times will vary depending on thickness of chops. For 1-inch chops, broil, grill or pan-fry chops over medium heat for approximately 4 to 6 minutes per side or until desired doneness.
Makes 4 servings.
Recipe and photograph courtesy of the American Lamb Board.