Ingredients (Serves 8)

Salsa: (Makes 2 cups)

1 cup	garlic cloves, peeled (about 24)
1/2 cup	sliced almonds
1/2 cup	raisins
1/4 cup	black olives, pitted
1 cup	extra-virgin olive oil
2	white anchovies
2/3 cup	chicken stock
4 tsp	balsamic vinegar
2 tsp	salt

Fennel Salad & Lamb Chops:

4	large fennel bulbs
1/2 cup	black olives, pitted
1/2 cup	extra-virgin olive oil, divided use
4 tsp	lemon juice
16	1-inch thick lamb loin chops (about 7 lb)
1 tsp	salt
1/4 tsp	freshly ground pepper

Instructions

1. In a large sauté pan combine first 5 ingredients. Heat over medium heat for 3-5 minutes. Cook until garlic cloves are lightly browned and raisins begin to puff, about 10 minutes. Add anchovies. Remove from heat and let cool.
2. Transfer cooked mixture to a food processor. Process until nearly smooth, about 1 minute. With food processor running, pour in chicken stock, vinegar and salt and process until nearly smooth. Adjust seasoning and refrigerate.
3. Preheat grill to medium-high.
4. Meanwhile, cut fennel bulbs in quarters lengthwise. Slice thick core off each bulb and remove tough outer layer. Slice bulbs vertically into 1/4-inch shards.
5. In a medium bowl, mix black olives, 1/4 cup oil and lemon juice. Add salt and pepper to taste. Add fennel shards and toss to coat.
6. Rub chops with remaining oil and season with salt and pepper. Grill until medium rare, about 5 minutes per side.
7. Arrange two chops on each plate. Add about 2/3 cup fennel salad. Spoon 2 teaspoons salsa over each chop and serve extra salsa in a bowl.

Excerpted from Spain and the World Table by Martha Rose Shulman. Copyright © 2008 by Martha Rose Shulman . Excerpted by permission of DK Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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