For the chick pea puree, put chick peas, water and garlic in bowl of food processor fitted with a steel blade; process until smooth, about 2 minutes, scraping down sides as needed. With motor running, add olive oil, scraping down sides as needed. Add lemon juice, salt and cayenne pepper. Puree should be very smooth. Set aside or cover and refrigerate (puree can be refrigerated four days). Remove from refrigerator and allow to sit at room temperature for 30 minutes before using. Once
puree has rested, taste again and season with salt and pepper, as needed.
For the olive tapenade, stir together olives, garlic, red cherry peppers, marjoram, thyme and lemon zest; season with salt and pepper.
For the radicchio and lamb, remove outer leaves from radicchio; cut head into quarters. Brush radicchio quarters with olive oil and grill over medium high heat on an outdoor grill or on a raised-grid grill pan until browned and lightly wilted, turning and grilling on all sides, about 5-6 minutes.
Remove and allow to cool, then tear leaves into pieces and put in a bowl, along with arugula. Drizzle in olive oil and vinegar and toss to
Season lamb with salt and pepper; cook lamb over medium high heat on an outdoor grill or on a raised-grid grill pan, turning once during
cooking, until lamb is browned and medium rare, approximately 8 minutes. Let lamb rest off heat before serving.
To assemble and serve, divide chick pea puree among four plates; mound radicchio salad over puree and top with two grilled lamb chops;
garnish with olive tapenade.
Recipe by Chef Holly Smith of Cafe Juanita
Calories Per Serving: 324