Grilled Lamb Chops With Olive Tapenade
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
58
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1
Bay Leaf1 tsp
Kosher SaltDirections:
1
Watch how to make this recipe
2
For the marinade: With a sharp knife, clean the chops, trimming away the excess fat cap and any bone fragments
3
In a medium mixing bowl, combine the mint, parsley, rosemary, thyme, lemon juice, bay leaf, salt and pepper with the olive oil
4
Place the lamb chops into large resealable plastic bag and pour the marinade over the top
5
Marinate for up to an hour
6
For the tapenade: In a food processor, pulse together the olives, orange zest, parsley, anchovy and chile until coarsely chopped
7
Drizzle in the olive oil and orange juice while continuing to pulse for about a minute, until the ingredients are incorporated and the tapenade is a coarse paste
8
Do not over process
9
Season with salt and pepper
10
For the t-bone lamb chops: Preheat the grill to medium-high heat
11
Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface
12
Remove the lamb from the marinade, wiping off excess, and sprinkle with salt and pepper
13
Place the chops onto grill, fat-side down
14
Grill for about 2 minutes and rotate 45 degrees to form a crosshatch mark
15
Continue grilling for another 2 minutes and flip
16
Rotate the lamb chops 45 degrees to finish and bring to desired cooking temperature, 5 to 6 minutes total for 135 degrees F internal temperature or medium-rare
17
Remove from the grill and allow to rest
18
To serve: Arrange the lamb chops on serving dish, garnishing each with about 1 tablespoon tapenade, finishing with torn mint and serving with remaining tapenade on the side