- The Washington Times - Tuesday, September 28, 2004

If you are looking for a tasty main dish for dinner that you can have on the table in about 20 minutes, you can hardly do better than opt for this recipe for grilled baby lamb chops topped with a Provencal dressing.

Anchovies and olives are among the flavors evoking Provence in today’s lamb chops recipe, created by chef-restaurateur Terrance Brennan.

It is one of a collection of about 150 recipes in “Food & Wine Fast” (American Express), all drawn from Food & Wine magazine and a variety of its distinguished contributors.

Fast by this cookbook’s definition is 30 minutes’ preparation and cooking time or less. Items include a strawberry-lemonade-and-blood-orange cosmopolitan in the drinks and hors d’oeuvres section and blackberry-cream-cheese tortilla blintzes in the desserts chapter.

In between are plenty of soups, salads and pasta, fish, poultry and meat dishes, and vegetables.

Grilled lamb chops with Provencal dressing

The total cooking time is 20 minutes.

2 large anchovy fillets

1 small garlic clove, smashed

1 tablespoon fresh lemon juice

1/4 cup extra-virgin olive oil

6 Kalamata or nicoise olives, pitted and coarsely chopped

teaspoon very finely chopped thyme

1/4 teaspoon very finely chopped rosemary

Salt and freshly ground pepper

12 4-ounce baby lamb rib chops

To make the Provencal dressing: In a food processor, pulse the anchovy fillets with the smashed garlic and the lemon juice until finely minced. Add the olive oil, and process the anchovy mixture until smooth.

Add the chopped olives, thyme and rosemary, then pulse to blend. Season the dressing lightly with salt and pepper, and reserve.

Light a grill or preheat a cast-iron grill pan. Season the lamb chops generously with salt and pepper. Grill the lamb chops over high heat, turning them once, until they are browned all over, about 7 minutes for medium-rare meat.

Transfer the lamb chops to a large serving platter, spoon the dressing on top and serve. Makes 4 servings.


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