Skip to main content

Grilled Lamb Chops, Red Salsa with California Raisins (Salsa de Pasitas Rojas) and Fennel Salad

Grilled Lamb Chops, Red Salsa with California Raisins (Salsa de Pasitas Rojas) and Fennel Salad
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings

Ingredients

  • Salsa de Pasitas Rojas
  • 1 oz. garlic cloves
  • 3 tbsp. (1 ounce) almonds, toasted or smoked
  • 1/2 c. California raisins
  • 1 oz. kalamata or ripe olives
  • 1 pasilla or ancho chile
  • Peel of 1/8 lemon
  • 1/2 c. extra virgin olive oil
  • 1 white anchovy, marinated
  • 1/2 c. chicken broth
  • 2 tsp. balsamic vinegar
  • 1 tsp. salt
  • Fennel Salad
  • 2 fennel bulbs
  • 1/4 c. ripe olives, slivered
  • 2 tbsp. extra virgin olive oil
  • 2 tsp. fresh lemon juice
  • Salt and pepper
  • Lamb Chops
  • 8 lamb rib chops

Preparation

Preparation

1 Salsa de Pasitas Rojas

2 Combine garlic, almonds, raisins, olives, chile, lemon peel and olive oil in saucepan. Heat oil to 250°F and fry lightly until garlic cloves are lightly brown and softened and raisins begin to puff. Then, add anchovy. Remove from heat and cool to room temperature.

3 Turn into food processor and process until smooth. With processor running, slowly pour in chicken broth and vinegar; process until smooth. Add salt and blend. Adjust seasonings and store in refrigerator.

4 Fennel Salad

5 Split fennel bulbs in half lengthwise. Remove thick core at base and slice vertically into shards. In a bowl, mix slivered olives with olive oil and lemon juice. Add a pinch of salt and pepper. Then, toss fennel shards in mixture until lightly coated.

6 Lamb Chops

7 Prepare a hot charcoal fire. Rub chops with olive oil and grill until medium rare (145°F).

8 To Serve

9 Arrange 2 grilled lamb chops on each dinner plate with a portion of Fennel Salad. Spoon Salsa de Pasitas Rojas over chops. Drizzle with olive oil and serve.

Source: Chef Robert Del Grande and California Raisin Marketing Board