Grilled Rib Chops with Savory Artichoke Tapenade Sauce
Courtesy of American Lamb Board
Servings: 4
Prep Time: 10 Min.
Cook Time: 25 Min.
Prep Time: 10 Min.
Cook Time: 25 Min.
What you need:
* 4 American Lamb chops (loin, rib, sirloin or shoulder)
* 4 medium cloves garlic, thinly sliced
* 4 Tbsp. extra virgin olive oil
* 1/2 med. (1 c.) fennel bulb, diced 1/4-in.
* 1 c. imported green and black olives, chopped
* 1 c. marinated artichoke hearts, chopped
* 1/2 c. cherry tomatoes, quartered
* 1/2 tsp. fresh rosemary, chopped
* 1/4 tsp. dried oregano
* salt and pepper, to taste
* 4 medium cloves garlic, thinly sliced
* 4 Tbsp. extra virgin olive oil
* 1/2 med. (1 c.) fennel bulb, diced 1/4-in.
* 1 c. imported green and black olives, chopped
* 1 c. marinated artichoke hearts, chopped
* 1/2 c. cherry tomatoes, quartered
* 1/2 tsp. fresh rosemary, chopped
* 1/4 tsp. dried oregano
* salt and pepper, to taste
What to do:
1. 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 min. Add tomatoes, rosemary and oregano; continue cooking until mixture is just heated. Add salt and pepper to taste.
2. Cook times will vary depending on thickness of chops. For 1-in. chops, broil, grill or pan-fry chops over medium heat for approximately 4 to 6 min. per side or until desired doneness. Spoon warmed sauce over chops.
* Recipe and image provided by the American Lamb Board
2. Cook times will vary depending on thickness of chops. For 1-in. chops, broil, grill or pan-fry chops over medium heat for approximately 4 to 6 min. per side or until desired doneness. Spoon warmed sauce over chops.
* Recipe and image provided by the American Lamb Board