Recipe: Grilled Double Lamb Chops with Tomato-Bread Pudding

GRILLED DOUBLE LAMB CHOPS
WITH TOMATO-BREAD PUDDING

FOR LAMB CHOPS:
1 teaspoon minced fresh rosemary
1 clove garlic, minced
1 teaspoon minced shallots (1/2 small shallot)
1 tablespoon extra-virgin olive oil, plus additional for brushing the grill rack
1 teaspoon whole-grain mustard
6 double lamb rib chops (each about 8 ounces), frenched
Kosher salt and freshly ground black pepper
6 small sprigs flat leaf parsley
Tomato-Bread Pudding (recipe follows)

TO MARINATE THE CHOPS OVERNIGHT:
Place the rosemary, garlic, shallots, olive oil and mustard in a small mixing bowl; stir until thoroughly combined. Rub the mixture all over the lamb chops, place them in a dish, cover with plastic wrap, and refrigerate overnight. (The chops can also be marinated in large resealable plastic bags.) Marinate overnight.

TO GRILL THE LAMB CHOPS:
Prepare a hardwood charcoal fire in an outdoor grill. Let the coals burn down until they're grayish white on the outside and glowing red on the inside. Position the rack 4 to 5 inches above the coals. The fire should be hot; you should be able to hold your hand 5 inches above the grill for no more than 5 seconds - any longer and the fire isn't hot enough. (For gas grills, use medium heat.)

Drain the lamb chops, discarding the marinade. Season the chops generously with salt and pepper.

Lightly oil the rack. Place the lamb chops on the rack and grill until medium-rare (a meat thermometer inserted into the thickest part will indicate a temperature of 125 degrees F) about 5 minutes per side. Transfer the lamb chops to a platter, lightly cover with aluminum foil, and allow to rest for 5 minutes.

Garnish the chops with parsley sprigs and serve with Tomato-Bread Pudding.

Makes 6 servings

TOMATO-BREAD PUDDING

12 ripe medium tomatoes (about 3 1/2 pounds)
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus additional for greasing the dish
1 large baguette, sliced on the bias about 3/4 inch thick
5 tablespoons minced flatleaf parsley
5 tablespoons finely chopped basil

Bring a pot of water to a boil. Core the tomatoes, and blanch in the boiling water for about 30 seconds to loosen the skins. Transfer the tomatoes to a strainer. When cool enough to handle, peel off the skins. Cut the tomatoes in half horizontally and position the strainer over a medium bowl; scoop the seeds and pulp from the tomatoes into the strainer. Press the pulp to extract as much of the juice as possible.

Arrange the tomato halves, cut side up, on a large plate. Sprinkle with the garlic and season moderately with salt and pepper. Drizzle with 2 tablespoons of the olive oil and allow to sit for 30 minutes. Pour any accumulated juice into the strained tomato juice.

Preheat a cast-iron grill pan or preheat the broiler. Brush the baguette slices on both sides with the remaining 1/4 cup of olive and grill or broil until toasted, 1 to 2 minutes per side. Season the toasts with salt and pepper and transfer to a large plate. Grill or broil the tomatoes on one side until lightly charred, about 3 minutes, then return to the plate.

Preheat the oven to 350 degrees F. Lightly oil a shallow 3-by-9-inch baking dish.

Arrange half the tomatoes on the bottom, pressing them down with a spatula. Sprinkle the tomatoes with 2 tablespoons each of the parsley and basil; season generously with salt and pepper. Top the tomatoes with half the toasted baguette slices. Repeat the procedure with the remaining tomatoes, 2 tablespoons each of the parsley and basil, and the remaining toast. Pour about 1 cup of the juice evenly over the bread pudding. Place a piece of aluminum foil over the pudding, weight it down with another pan.

Place the dish in the oven and bake until the liquid is absorbed and the tomatoes are very soft, about 30 minutes. Remove the weight and foil and bake until the top of the pudding is crisp, about 10 minutes more. Allow to stand for 15 minutes, sprinkle with the remaining 1 tablespoon each of parsley and basil, and serve.

Makes 6 servings
Recipe developed for AP by chef Geoffrey Zakarian, on behalf of the American Lamb Board