Preparation

• 1 Salsa de Pasitas Rojas2 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 Salad5 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 Chops7 Prepare a hot charcoal fire. Rub chops with olive oil and grill until medium rare (145°F).8 To Serve9 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