Grilled Lamb Chops with Provençal Dressing

Ingredients (for 4 servings) :

2 large anchovy fillets

1 small garlic clove, smashed

1 Tbs. fresh lemon juice

1/4 cup extra-virgin olive oil

6 Calamata or Niçoise olives, pitted and coarsely chopped

1/2 tsp. very finely chopped thyme

1/4 tsp. very finely chopped rosemary

Salt and freshly ground pepper

Twelve 4-ounce baby lamb rib chops

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Procedures :

1. Turn on a grill (can use a Herman Grill).

> Provençal dressing:

2. In a mini food processor, pulse the anchovy fillets with the smashed garlic and the lemon juice until finely minced.

3. Add the olive oil and process the anchovy mixture until smooth.

4. Add the chopped olives, thyme and rosemary and pulse to blend.

5. Season the Provençal dressing lightly with salt and pepper and reserve.

> Grilling:

9. Season the lamb chops generously with salt and pepper. .

10. Grill the lamb chops over high heat, turning them once, until browned all over, about 7min for medium-rare meat.

11. Transfer the lamb chops to a large serving platter.

12. Spoon the Provençal dressing on top and serve.

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Good to serve with jasmine rice.

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Based on  a recipe from Food and Wine, October 2002.

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