GRILLED LAMB CHOPS WITH EGGPLANT TAPENADE

GRILLED LAMB CHOPS WITH EGGPLANT TAPENADE image

Categories Lamb

Yield 4 people

Number Of Ingredients 10

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8 large lamb rib chops
Salt
2 teaspoons finely chopped garlic
1 teaspoon finely chopped fresh rosemary
1 pound eggplant, peeled and sliced into ½-inch-thick rounds
5 tablespoons olive oil, plus more to taste
½ cup pitted Niçoise olives, finely chopped
2 tablespoons capers, rinsed and finely chopped
2 tablespoons basil, finely chopped
½ lemon

Steps:

1. Light a grill. Season lamb with salt, garlic and rosemary and set aside. 2. Toss eggplant with 2 tablespoons oil. Once grill is at medium-high heat, lay eggplant onto grate and cook until lightly browned and soft, about 3 minutes per side. Cut eggplant into ½-inch dice and transfer to a bowl. Stir in olives, capers, basil and remaining oil. Season to taste with salt, additional oil and a squeeze of lemon. 3. Grill lamb on medium-high heat until exterior is lightly charred and interior is medium rare, 3-4 minutes per side. Let lamb rest 5 minutes before serving. To serve, divide lamb among four plates and spoon tapenade alongside.