Grilled lamb chops are fantastic, so much better than from the oven. This sauce makes a delectable accompaniment to the chops and is influenced from the Spanish Romesco and the Turkish Muhammara sauces. A great salad to go along with this is baby Arugula with paper thin sliced Red Onions, nice vine ripened Tomatoes and Feta Cheese. On the side, is really pretty open from oven browned potatoes with Garlic and Cumin (shown) a nice Rice Pilaf or Cous Cous.
Serves four persons
8 Lamb Loin Chops
2 tablespoons Fennel Seeds crushed with the side of a knife or in a mortar and pestle
Salt and freshly ground Black Pepper to taste.
Red Pepper, Sun Dried Tomato and Walnut Sauce
½ cup Walnuts
1 ½ Red Peppers, fire roasted, peeled and seeded
½ cup Sun Dried Tomatoes julienned
¼ cup fruity Extra Virgin Olive Oil
¼ cup fresh Basil
2 tablespoons Pomegranate Molasses
2 cloves Garlic
Salt and Pepper to taste
Prepare the grill for cooking. The chops will need some indirect or low heat, so prepare a multilevel fire if using charcoal grill.
Roast the red peppers, peel and seed under running water. Slice or chop and place in a food processor or blender. Toast the walnuts lightly in a 350 oven or in a pan. Do not burn them or toast them too dark, it will make the sauce bitter. Combine all sauce ingredients in the food processor and process to a somewhat rough consistency. I like this to be a bit course in texture.
Grill your chops to the desired degree of doneness dependent on the thickness of the chops. Serve topped with the sauce and garnish with some fresh Basil.
Oh! And for the record,this sauce is also great on Grilled Swordfish.
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