8/19/2011

Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli Recipe


The Grilled Recipes kitchen invites you to try Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli. 

Total Time: 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

For the tapanade aioli:

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.

Recipe courtesy Bobby Flay, 2007
Show: Boy Meets Grill Episode: Finger Foods on the Grill (100th Episode)

More Grilled Recipes: 

Gorgonzola Crusted Grilled Lamb Chops
Pat's Garlic Grilled Lamb Chops
Grilled Lamb Chops with Tapenade Butter
Grilled lamb skewers
Grilled lamb & potato crush
Grilled lamb with houmous mash

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