Grilled Double Lamb Rib Chops with Tomato-Bread Pudding
Dress up these rib chops with a special tomato-bread pudding.
- 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
- 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.
Calories from Fat 325 (64%)
(56%)Total Fat 36g
(62%)Saturated Fat 12g
Polyunsaturated Fat 2g
Monounsaturated Fat 19g
Total Carbohydrate 26g
(12%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.