Recipe courtesy of Bobby Flay
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Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli
Total:
58 min
Prep:
15 min
Inactive:
35 min
Cook:
8 min
Yield:
4 servings
Level:
Easy
Total:
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

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.

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