The Grilled Recipes kitchen invites you to try Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli.
Total Time: 58 min
Prep 15 min
Inactive 35 min
Cook 8 min
Yield: 4 servings
Level: Easy
Ingredients
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
For the tapanade aioli:
Directions
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
Show: Boy Meets Grill Episode: Finger Foods on the Grill (100th Episode)
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