GRILLED LAMB CHOPS WITH ROSEMARY, SALT AND TAPANADE AIOLI

GRILLED LAMB CHOPS WITH ROSEMARY, SALT AND TAPANADE AIOLI image

Yield 4-6 people

Number Of Ingredients 15

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For the tapanade aioli:
1/2 cup prepared mayonnaise
1 lemon, zested
2 teaspoons fresh lemon juice
2 anchovy fillets, drained
2 cloves garlic, chopped
3 tablespoons pitted nicoise olives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the lamb chops:
1 1/2 tablespoons fresh rosemary plus sprigs, for garnish
1/4 cup kosher salt
12 bone-in baby lamb chops, Frenched
2 tablespoons olive oil
Freshly ground black pepper

Steps:

Directions For the tapanade aioli: Combine the mayonnaise, zest, juice, anchovies and garlic in a food processor and process until smooth. Add the olives and salt and pepper and pulse a few times just to incorporate the olives, not puree them. Cover and refrigerate for at least 30 minutes before serving. Can be made 8 hours in advance and refrigerated. For the lamb chops: Combine the rosemary and salt in a food processor and process until combined. Heat the grill to high. Brush the chops on both sides with oil and season with a few teaspoons of the salt and freshly ground black pepper. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Flip the chops over and continue grilling to medium-rare doneness, 2 to 3 minutes longer. Let rest 5 minutes before serving. Top each chop with a dollop of the aioli. Garnish with rosemary sprigs. Recipe courtesy Bobby Flay, 2007