Grilled Lamb Chops With Rouille and Cherry Tomatoes

• Large pinch saffron
• 2 garlic cloves, minced
• 18 teaspoon kosher salt, more to taste
• Large pinch cayenne pepper, or to taste
• 1 large egg yolk
• 1/2 cup extra virgin olive oil, more for serving
• 1 teaspoon tomato paste
• 6 lamb loin chops, 2 inches thick (4 to 6 ounces each)
• Freshly ground black pepper
• 1 pint cherry tomatoes
• 1 tablespoon chopped fresh celery leaves or chives
• 1/2 teaspoon sherry or red wine vinegar
• Thick slices of crusty bread, for serving

1. For rouille: Using a mortar and pestle or food processor, pound or pulse saffron until bruised and fragrant.
2. Mix in a half teaspoon of boiling water and let sit for 5 minutes.
3. Add garlic, salt and cayenne and pound or pulse until a paste forms.
4. Mix in the egg yolk until thoroughly combined.
5. While pounding and stirring constantly (or with food processor on), slowly drizzle in the olive oil.
6. When oil is fully emulsified, stir in tomato paste.
7. Add more salt and cayenne if necessary.
8. Light grill.
9. Season lamb chops with salt and pepper, and coat with rouille.
10. Allow lamb to rest at room temperature while grill heats up.
11. Halve cherry tomatoes and sprinkle with salt.
12. Toss with celery leaves or chives and vinegar.
13. Grill lamb chops to taste, about 2 to 3 minutes a side for medium rare.
14. Brush bread slices with oil and grill until toasted, about 30 seconds a side.
15. Serve lamb with more rouille drizzled on top, and grilled bread and tomatoes on the side.

saffron, garlic, kosher salt, cayenne pepper, egg yolk, extra virgin olive oil, tomato paste, loin chops, freshly ground black pepper, tomatoes, celery, sherry, crusty bread

Taken from cooking.nytimes.com/recipes/1012758 (may not work)