GRILLED LAMB CHOPS WITH TAPENADE BUTTER

Grilled Lamb Chops with Tapenade Butter image

Provided by Bobby Flay

Time 1h31m

Yield 4 servings

Number Of Ingredients 13

8 baby lamb chops, Frenched
Olive or canola oil
Salt and freshly ground pepper
1 tablespoon herbes de Provence
Tapenade Butter, recipe follows
Fresh chopped oregano leaves, for garnish, optional
1 1/2 sticks unsalted butter, slightly softened
4 anchovy fillets
3 cloves garlic, coarsely chopped
1 teaspoon chopped lemon zest
Pinch red pepper flakes
1 cup Nicoise olives, pitted and coarsely chopped
Salt and freshly ground black pepper

Steps:

Heat grill to high.
Brush lamb chops with oil and season on both sides with salt and pepper and the herbes de Provence, pressing the herbs to adhere. Grill for 2 to 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Serve 2 chops per person topped with some of the Tapenade Butter. Garnish with fresh oregano, if desired.
Place butter, anchovies, garlic, zest, and pepper flakes in a food processor and process until smooth. Add the olives, salt, and pepper and pulse until well combined. Scrape the mixture into a bowl, cover with plastic wrap, and refrigerate for at least 1 hour before serving, if desired. Remove the butter from the refrigerator 10 minutes before serving to soften slightly.
Yield: about 1 1/2 cups