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

Ingredients

For the tapanade aioli:
For the lamb chops:

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.

IDEAS YOU'LL LOVE

Easy Grilled Pork Chops

Recipe courtesy of Sunny Anderson

Rack of Lamb

Recipe courtesy of Ina Garten

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Parmesan-Crusted Pork Chops

Recipe courtesy of Giada De Laurentiis

Grilled Herb Shrimp

Recipe courtesy of Ina Garten

Indonesian Grilled Swordfish

Recipe courtesy of Ina Garten

Grilled Pork Tenderloin

Recipe courtesy of Alton Brown

Grilled Potatoes with Mustard-Garlic Dressing

Recipe courtesy of Bobby Flay

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking