Grilled Rib Chops with Savory Artichoke Tapenade Sauce
Courtesy of American Lamb Board 4 Servings • 10 Min. Prep Time • 25 Min. Cook Time| Ingredients |
|---|
| 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 |
Directions:
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
