GRILLED LAMB CHOPS WITH ROUILLE AND CHERRY TOMATOES
The rouille helps the chops char while they absorb all that garlicky-saffron flavor, which is underscored by a dollop of sauce on the side and a garnish of sweet cherry tomatoes.
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 15m
Yield 2 to 3 servings
Number Of Ingredients 13
Steps:
- For rouille: Using a mortar and pestle or food processor, pound or pulse saffron until bruised and fragrant. Mix in a half teaspoon of boiling water and let sit for 5 minutes. Add garlic, salt and cayenne and pound or pulse until a paste forms.
- Mix in the egg yolk until thoroughly combined. While pounding and stirring constantly (or with food processor on), slowly drizzle in the olive oil. When oil is fully emulsified, stir in tomato paste. Add more salt and cayenne if necessary.
- Light grill. Season lamb chops with salt and pepper, and coat with rouille. Allow lamb to rest at room temperature while grill heats up.
- Halve cherry tomatoes and sprinkle with salt. Toss with celery leaves or chives and vinegar.
- Grill lamb chops to taste, about 2 to 3 minutes a side for medium rare. Brush bread slices with oil and grill until toasted, about 30 seconds a side. Serve lamb with more rouille drizzled on top, and grilled bread and tomatoes on the side.
Nutrition Facts : @context http, Calories 1061, UnsaturatedFat 60 grams, Carbohydrate 7 grams, Fat 97 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 32 grams, Sodium 228 milligrams, Sugar 3 grams
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