grilled double american lamb rib chops with tomato bread pudding
grilled double american lamb rib chops with tomato bread pudding
grilled double american lamb rib chops with tomato bread pudding

Grilled Double American Lamb Rib Chops with Tomato-Bread Pudding

    

June 27, 2016

Recipe from Chef Geoffrey Zakrian, Town and Country (New York, New York)

  • Prep: 45 mins
  • Cook: 1 hrs
  • Yields: 6 servings

Ingredients

1 tbsp Dijon-style mustard

1 tbsp extra virgin olive oil

1 tsp finely chopped fresh rosemary leaves

1 tsp garlic clove, finely chopped

6 American 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 Pudding

12 ripe tomatoes (about 3-1/2 pounds)

3 garlic cloves, finely chopped

Kosher salt and fresh ground pepper to taste

⅓ cup extra virgin olive oil, divided

12 baguette slices, cut on the bias, 3/4-inch thick

5 tbsp finely chopped Italian parsley, divided

5 tbsp chopped fresh basil leaves, divided

Directions

Recipe provided by the American Lamb Board

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