Grilled Lamb Chops with Tapenade Butter

Total Time:
1 hr 31 min
Prep:
15 min
Inactive:
1 hr 10 min
Cook:
6 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 8 baby lamb chops, Frenched
  • Olive or canola oil
  • Salt and freshly ground pepper
  • 1 tablespoon herbes de Provence
  • Tapenade Butter, recipe follows
  • Fresh chopped oregano leaves, for garnish, optional
  • Tapenade Butter:
  • 1 1/2 sticks unsalted butter, slightly softened
  • 4 anchovy fillets
  • 3 cloves garlic, coarsely chopped
  • 1 teaspoon chopped lemon zest
  • Pinch red pepper flakes
  • 1 cup Nicoise olives, pitted and coarsely chopped
  • Salt and freshly ground black pepper
Directions
  • Heat grill to high.

  • Brush lamb chops with oil and season on both sides with salt and pepper and the herbes de Provence, pressing the herbs to adhere. Grill for 2 to 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Serve 2 chops per person topped with some of the Tapenade Butter. Garnish with fresh oregano, if desired.

Tapenade Butter:
  • Place butter, anchovies, garlic, zest, and pepper flakes in a food processor and process until smooth. Add the olives, salt, and pepper and pulse until well combined. Scrape the mixture into a bowl, cover with plastic wrap, and refrigerate for at least 1 hour before serving, if desired. Remove the butter from the refrigerator 10 minutes before serving to soften slightly.

  • Yield: about 1 1/2 cups


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    This recipe is featured in:

    Great Grilled Mains