Grilled Rosemary Lamb Chops With Fig Black Olive Tapenad Recipes

GRILLED LAMB CHOPS WITH ROSEMARY, SALT, AND TAPANADE AIOLI

Steps:

• 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.

GRILLED ROSEMARY LAMB CHOPS

Steps:

• Mix ingredients except for lamb in a bowl.
• Place the chops in a container to marinate. I use a zip lock bag.
• Pour ingredients over chops, making sure both sides are well covered.
• Let marinate overnight. The longer the better, but give them at least one hour.
• Let chops come to room temperature (approximately 20 minutes) before grilling. Discard marinade.
• Cook on the bbq or under the broiler. For medium try about 3 1/2 minutes per side. I have also used venison chops with this recipe with great success.

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 TAPENADE

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.

GRILLED ROSEMARY LAMB CHOPS WITH FIG & BLACK OLIVE TAPENAD

Steps:

• In a food processor, combine the parsley, garlic, rosemary, anchovies, thyme, pepper, salt & olive oil. Puree until smooth. Transfer to nonreactive container. Stir in wine and lemon juice. This marinade can be prepared several days in advance; store in 'fridge. In a nonreactive container, combine the chops and the marinade. Refrigerate, covered for at least 3 hours, and up to 24. When grill is read, lift chops from the marinade, and reserve the marinade. Wipe the marinade from the bones, and lay them on the rack. Grill about 2-3 minutes per side for rare meat (which is really how lamb this young and tender should be served) Transfer to heated plates, spoon on a dollop of tapenade beside each portion and serve at once.