Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli

TOTAL TIME: 58 min
Prep: 15 min
Inactive Prep: 35 min
Cook: 8 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

FOR THE TAPANADE AIOLI:
  • 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:
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        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.
        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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