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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


  • 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



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