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Grilled Rib Chops with Savory Artichoke Tapenade Sauce
 Courtesy of American Lamb Board
 
Servings: 4
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 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 |
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