Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli

  • Level: Easy
  • Total: 58 min
  • Prep: 15 min
  • Inactive: 35 min
  • Cook: 8 min
  • Yield: 4 servings
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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

  1. 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.
  2. For the lamb chops:
  3. Combine the rosemary and salt in a food processor and process until combined.
  4. Heat the grill to high.
  5. 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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