HealthNotes

Garlic and Fennel Rubbed Loin Chops

• From: American Lamb Board

Ingredients

• Garlic & Fennel Rubbed Loin Chops4 cloves garlic

• 1/2 tsp fennel seed

• 1 tsp ground cumin

• 2 tsp olive oil

• 8 lamb loin chops, 1-inch thick, trimmed

• Grilled Lemon & Tomato Compote12 heirloom or cherry tomatoes

• 1 medium lemon, cut crosswise into 1/4-inch-thick slices

• 1/4 cup variety olives, pitted

• 1/4 tsp sea salt

• Salt and pepper

With its mouth-watering hints of fennel and garlic, this dish may earn you your own cooking show.

Directions

• Garlic & Fennel Rubbed Loin ChopsFinely chop garlic and fennel or crush together in a mortar and pestle.
• In a small bowl, combine garlic mixture, cumin and oil. Press rub evenly onto both sides of loin chops.
• Grilled Lemon & Tomato CompoteThread tomatoes evenly onto two 12-inch metal skewers. Grill lemon slices and tomato skewers over medium heat for 2 to 3 minutes. Coarsely chop lemon.
• In a small bowl, combine lemon, grilled tomatoes and olives. Season with salt; cover and set aside.
• Grill lamb chops over medium heat 8 to 10 minutes for medium-rare (145°F) to medium (160°F) doneness; season with salt and pepper to taste.
• Serve chops with compote.