CHP: Lamb Chops/w Mediterranean Relish
Source of Recipe
Newspaper
* Exported from MasterCook *
Lamb Chops With a Mediterranean Relish
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Lamb, Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup grape tomatoes -- cut lengthwise
-- into thin slivers
-- but not seeded
6 tablespoons pitted Kalamata olives -- slivered
1 tablespoon capers -- drained
1 1/2 teaspoons fennel seeds -- crushed
1/4 teaspoon dried red pepper flakes
2 tablespoons fresh flat-leaf parsley -- chopped
2 teaspoons fresh rosemary -- chopped
Kosher salt -- to taste
8 rib or loin lamb chops -- about 1-inch thick
-- trimmed of excess fat
olive oil -- for brushing lamb
fresh-ground black pepper -- to taste
Combine tomatoes, olives, capers, fennel seeds, red pepper flakes, parsley and rosemary in a medium nonreactive serving bowl; mix well. Taste and, if needed, season with salt. (Relish can be prepared 3 hours ahead; cover and leave at cool room temperature.)
When ready to cook lamb chops, arrange a rack 4 to 5 inches from broiling unit and preheat broiler. Lightly brush lamb chops on both sides with olive oil, then salt and pepper both sides. Place on a broiler pan and broil 4 to 5 minutes per side for medium rare. Meat should be a rosy pink if you cut into the center of a chop with a small paring knife.
Watch carefully so you do not overcook. (If you prefer meat medium done, count on another minute per side for chops.) Arrange chops on a serving platter around bowl of relish. Serve 2 chops per person and top chops with some of the relish.
Source:
"Ft. Lauderdale Sun Sentinel: 10/9/2003"
S(Master-Cook format by):
"Judi Mae Phelps (Judimae)"
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