Tia Harrison

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Grilled lamb chops with arugula, Black Mission figs, pancetta vinaigrette, and fennel pollen

Tia Harrison / June 25th, 2012

Fennel pollen salt rub:
• 4 parts sea salt
• 1 part fennel pollen
• 1 part minced rosemary

Pancetta vinaigrette:
• 4 cups diced pancetta
• 1 cup extra-virgin olive oil
• 2 cups honey
• 3 tablespoons ground pepper
• 1 cup white balsamic

In a sauté pan, brown pancetta together with olive oil. Once browned, add pepper and honey to the pan and warm together. Transfer the contents of the sauté pan into a large bowl and whisk in the balsamic to finish the vinaigrette.

Assembly:
• Lamp chops
• Black Mission figs
• Ricotta salata

Cut lamb chops to desired portion and season with the fennel pollen salt rub. Grill to medium-rare. Serve with arugula salad tossed with the pancetta vinaigrette, halved Black Mission figs and a garnish of shaved ricotta salata.