Photo: Grilled Lamb Chops with Tapenade Butter Recipe
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
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:
- 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
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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By gdominick3_11742424
Mobile, AL
on September 11, 2011
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I have cooked lamb many times, many different ways. This recipe is FABULOUS! The tapenade butter is to die for. If you don't want leftover butter, you can easily cut the ingredients in half. But I've frozen my leftovers for future use. It would be great on any meat. Way to go Mr. Flay! :
By richardrobins
Los Angeles Are...
on August 21, 2011
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I also used this recipe with "Porterhouse" cut lamb chops (see Jeff's review below and agree the Tapenade Butter would taste delicious on a flip-flop, e.g. Tapenade Butter on grilled filet mignon or salmon filets. I varied Bobby's butter recipe: store-bought green-olive tapenade (Sandra Lee would be proud of me with room temperature unsalted butter. In the end, half a stick of butter & 6 Tsp tapenade yielded plenty for two. I added 2 anchovy filets, lemon zest & pepper to taste in the food processor. Next time I may make a log with plastic wrap.
By jeffinsgf
Brighton, MO
on February 27, 2011
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I used this with "Porterhouse" cut chops that turned out beyond delicious. To use a Guy Fieri phrase, the tapenade butter would taste delicious on a flip-flop. We used it on asparagus along with the chops and spent the evening discussing all the things it would accompany wonderfully.
Thanks, Bobby.
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