Grilled Lamb Chops With Tapenade Butter Recipes

GRILLED LAMB CHOPS WITH OLIVE TAPENADE

Steps:

• For the marinade: With a sharp knife, clean the chops, trimming away the excess fat cap and any bone fragments. In a medium mixing bowl, combine the mint, parsley, rosemary, thyme, lemon juice, bay leaf, salt and pepper with the olive oil. Place the lamb chops into large resealable plastic bag and pour the marinade over the top. Marinate for up to an hour.
• For the tapenade: In a food processor, pulse together the olives, orange zest, parsley, anchovy and chile until coarsely chopped. Drizzle in the olive oil and orange juice while continuing to pulse for about a minute, until the ingredients are incorporated and the tapenade is a coarse paste. Do not over process. Season with salt and pepper.
• For the t-bone lamb chops: Preheat the grill to medium-high heat. Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface. Remove the lamb from the marinade, wiping off excess, and sprinkle with salt and pepper. Place the chops onto grill, fat-side down. Grill for about 2 minutes and rotate 45 degrees to form a crosshatch mark. Continue grilling for another 2 minutes and flip. Rotate the lamb chops 45 degrees to finish and bring to desired cooking temperature, 5 to 6 minutes total for 135 degrees F internal temperature or medium-rare. Remove from the grill and allow to rest.
• To serve: Arrange the lamb chops on serving dish, garnishing each with about 1 tablespoon tapenade, finishing with torn mint and serving with remaining tapenade on the side.

GRILLED LAMB CHOPS WITH CAPSICAN RELISH TOPPED WITH AN ONION GLAZE WITH SAUTEED POTATOES AND A CUCUMBER AND TOMATO SALAD

Steps:

• Pour Capsican relish in a pan and add the chopped garlic, chopped parsley and balsamic vinegar. Stir well. Add the lamb chops and let them marinate for 1/2 an hour. Grill the lamp chops. When one side is done, flip over and add marinade to the top side to create a crusty coating.
• Preheat the oven to 350 degrees F. Slice the new potatoes and let them soak in water for 10 minutes. Remove them from the water, pat dry and dice. In a baking pan, mix the diced potatoes with olive oil, butter and cracked pepper and bake for 10 to 15 minutes.
• Saute the diced onion in a pan. Deglaze the onion by adding 2 to 3 cups of red wine and reduce on the stove for 10 to 15 minutes. Remove from the heat and blend sauce with an electric whisk.
• Slice the cucumbers and tomatoes. Arrange them on the plate and top with a lamp chop drizzled with the onion glaze. Serve the baked potatoes on the side.

GRILLED LAMB CHOPS WITH TAPENADE BUTTER

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.
• TAPENADE BUTTER:.
• 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 Tapenade Butter.