The memory of the lamb entrée that Linda Tebben enjoyed in Arizona lingered. Back home, she tried duplicating the dish she had been served at the Scottsdale Princess resort's La Hacienda. Her recipe may not be authentic, but the lamb tastes just as she remembered it. She serves the chops with grilled polenta.
1 firm-ripe tomato (1/2 lb.), peeled
3 tablespoons chopped fresh mint leaves
1 tablespoon balsamic vinegar
1/2 teaspoon extra-virgin olive oil
6 lamb rib chops (each about 3/4 in. thick; about 1 lb. total)
Cut tomato in half crosswise; gently squeeze out seed. Trim out and discard core; cut tomato into 1/2-inch cubes.
Mix tomato, mint, vinegar, and oil; spoon onto a platter or plates.
Trim excess fat off lamb. Barbecue chops on a grill over solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning once, until lamb is browned and still pink in the center (cut to test), 7 to 9 minutes total. Set chops on tomato mixture.
Sprinkle meat with sunflower seed. Season with salt and pepper to taste.
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