Special Diets

Grilled Double Lamb Rib Chops with Tomato-Bread Pudding

• From: American Lamb Board

Ingredients

• 1 Tbs Dijon-style mustard

• 1 Tbs extra virgin olive oil

• 1 tsp fresh rosemary leaves, finely chopped

• 1 tsp shallots, finely chopped

• 1 garlic clove, finely chopped

• 6 lamb double-cut rib chops, frenched

• Kosher salt and freshly ground pepper to taste

• Garnish, 6 Italian parsley sprigs

• Tomato-Bread Pudding (recipe follows)

• Tomato-Bread Pudding12 ripe tomatoes (about 3-1/2 pounds)

• 3 garlic cloves, finely chopped

• Kosher salt and fresh ground pepper to taste

• 1/3 cup extra virgin olive oil, divided

• 12 baguette slices, cut on the bias, 3/4-inch thick

• 5 Tbs finely chopped Italian parsley, divided

• 5 Tbs chopped fresh basil leaves, divided

Dress up these rib chops with a special tomato-bread pudding.

Directions

• For marinade, combine mustard, oil, rosemary, shallots, and garlic. Rub on lamb chops, cover and let marinate 8 hours or overnight.
• Remove chops from marinade and discard marinade.
• Season the lamb chops with salt and pepper.
• Brush grill rack with olive oil. Grill lamb over coals covered with grey ash 4 to 5 inches from coals. Grill for 6 to 10 minutes per side to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well.
• Transfer lamb chops to platter, cover and let stand 5 minutes.
• Tomato-Bread PuddingBring a medium saucepan of water to a boil. Make a small x on the bottom of each tomato. Core the tomatoes and pierce with a fork. Plunge in boiling water for about 30 seconds to loosen skin. Transfer tomatoes to a strainer. When cool enough to handle, peel off skins. Cut tomatoes in half horizontally. Place the strainer over a bowl; scoop the seeds and pulp from tomatoes into strainer. Press pulp to extract as much juice as possible, set aside.
• On plate, arrange tomato halves, cut-side up. Sprinkle with garlic and season with salt and pepper. Drizzle with 2 tablespoons olive oil. Allow to stand for 30 minutes.
• Brush baguette slices with remaining oil. Grill or broil 1 to 2 minutes per side until golden-brown. Grill or broil tomatoes on cut side until lightly charred, about 4 to 5 minutes.
• Lightly oil a 13- by-9-inch baking dish. Arrange half of the tomatoes in dish cut-side up, pressing them down with a spatula. Sprinkle tomatoes with 2 tablespoons each parsley and basil. Lightly season tomatoes with salt and pepper. Top the tomatoes with half of the baguette slices. Repeat process. Pour reserved tomato juice (about 1 cup) evenly over the bread pudding. Cover with foil and weigh with another pan. Bake in 350°F oven for 45 minutes or until liquid is absorbed.
• Remove weighted pan and foil. Increase oven temperature to 375°F and bake additional 10 to 15 minutes until top of bread is lightly browned. Remove from oven and sprinkle with remaining 1 tablespoon each of parsley and basil. Let stand for 15 minutes.
• To serve: Place lamb rack chops on each plate and garnish with parsley sprigs. Serve with a slice of tomato-bread pudding.