4 servings
Preparation and cooking time: 20 to 25 minutes

Garlic and Fennel Rubbed Loin Chops
4 cloves garlic
1/2 teaspoon fennel seed
1 teaspoon ground cumin
2 teaspoons olive oil
8 American Lamb loin chops, 1-inch thick, trimmed

Finely chop garlic and fennel or crush together in a mortar and pestle. In a small bowl, combine garlic mixture, cumin and oil. Press rub evenly onto both sides of loin chops.

Grilled Lemon and Tomato Compote
12 heirloom or cherry tomatoes
1 medium lemon, cut crosswise into 1/4-inch-thick slices
1/4 cup variety olives, pitted
1/4 teaspoon sea salt
Salt and pepper

• Thread tomatoes evenly onto 2 12-inch metal skewers. Grill lemon slices and tomato skewers over medium heat for 2 to 3 minutes. Coarsely chop lemon. In a small bowl, combine lemon, grilled tomatoes and olives. Season with salt; cover and set aside.
• Grill lamb chops over medium heat 8 to 10 minutes for medium-rare (145°F) to medium (160°F) doneness; season with salt and pepper to taste. Serve chops with compote.

Recipe and image provided by the American Lamb Board