GRILLED LAMB CHOPS WITH TAPENADE

Grilled Lamb Chops with Tapenade image

Provided by Geoffrey Zakarian

Time 2h25m

Yield 4 servings

Number Of Ingredients 9

Previous Next

1 cup Nicoise or Kalamata olives, pitted
1/2 cup green or Castelvetrano olives, pitted
1/2 cup fresh parsley leaves
1/4 cup extra-virgin olive oil, plus more for oiling the grill
2 tablespoons capers, rinsed and drained
2 to 3 anchovy fillets
1 clove garlic
12 lamb chops, preferably American, about 1 inch thick
1 lemon, sliced into wedges

Steps:

Combine the Nicoise olives, green olives, parsley leaves, olive oil, capers, anchovy fillets and garlic in a food processor. Pulse until finely chopped and the mixture is tight. Set aside.
Combine the lamb chops and half of the tapenade in a large bowl (reserve the remaining tapenade for garnish). Refrigerate and allow to marinate for 2 hours or up to overnight.
Preheat the grill or a grill pan to medium-high. Lightly oil the grill grates.
Add the lamb to the grill and turn up the heat slightly. Grill the lamb on each side for around 3 minutes for medium-rare, with an internal temperature of 130 to 135 degrees F. Serve with the reserved tapenade and a wedge of lemon.