Grilled Lamb Chops With Rouille and Cherry Tomatoes
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Large pinch saffron
- 2garlic cloves, minced
- ⅛teaspoon kosher salt, more to taste
- Large pinch cayenne pepper, or to taste
- 1large egg yolk
- ½cup extra virgin olive oil, more for serving
- 1teaspoon tomato paste
- 6lamb loin chops, 2 inches thick (4 to 6 ounces each)
- Freshly ground black pepper
- 1pint cherry tomatoes
- 1tablespoon chopped fresh celery leaves or chives
- ½teaspoon sherry or red wine vinegar
- Thick slices of crusty bread, for serving
Nutritional analysis per serving (3 servings)
1087 calories; 98 grams fat; 32 grams saturated fat; 0 grams trans fat; 51 grams monounsaturated fat; 9 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 40 grams protein; 275 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Light grill. Season lamb chops with salt and pepper, and coat with rouille. Allow lamb to rest at room temperature while grill heats up.
- Step 4
Halve cherry tomatoes and sprinkle with salt. Toss with celery leaves or chives and vinegar.
- Step 5
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.
Private Notes
Comments
Great flavor. The cayenne becomes more subtle through grilling. Plates beautifully. Lots of compliments.
For the rouille, I started with a food processor with a small bowl, and even then there weren't enough contents for it to combine well. (1/2 teaspoon of water doesn't spread very far. Ditto the egg yolk, even of a jumbo egg.) Moved everything to a blender after the egg failed to combine well. Worked much better.
This is an absolutely phenomenal lamb chop recipe. Fantastic flavor that is beautifully enhanced by the smoky flavors of the grill. We added some compound butter (with garlic, lime, and chives) when serving. For the rouille, I used a magic wand (mini blender, stirring tool) in a small-diameter glass bowl with high walls. Much easier than trying to do this in a food processor.
I confess. I tried making the rouille as directed. It didn't come together done exactly as directed. So I whisked Hellman's mayo, saffron with a half teaspoon of water, some olive oil and Spanish smoked paprika. Very good with a nice Bordeaux.
Wonderful marinade and sauce.! I used it on a rack of lamb with stellar results. Covered rack with sauce and let's sit about 45 minutes. Then roasted and 400° oven for 15 to 20 minutes. Cribbing from another NYT recipe, I put slices of half-inch sliced sweet potato underneath the rack. Kept the smoke down and provided a nice little side dish!
Wonderful marinade and sauce! I used it on a rack of lamb with stellar results. Covered rack with sauce and let marinated room temperature about 45 minutes. Then roasted and 400° oven for 15 to 20 minutes. Cribbing from another NYT recipe, I put a half inch sliced sweet potato underneath the rack. Kept the smoke down and provided a nice little side dish!
This is very good but the saffron flavor was lost; the lamb just overpowered it.
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