Name: Grilled Lamb Chops with Tapenade
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 4 servings
Ingredients: 1 cup Nicoise or Kalamata olives, pitted; 1/2 cup green or Castelvetrano olives, pitted; 1/2 cup fresh parsley leaves; 1/4 cup extra-virgin olive oil, plus more for oiling the grill; 2 tablespoons capers, rinsed and drained; 2 to 3 anchovy fillets; 1 clove garlic; 12 lamb chops, preferably American, about 1 inch thick; 1 lemon, sliced into wedges

Directions

Combine the Nicoise olives, green olives, parsley leaves, olive oil, capers, anchovy fillets and garlic in a food processor. Pulse until finely chopped and the mixture is tight. Set aside.
Combine the lamb chops and half of the tapenade in a large bowl (reserve the remaining tapenade for garnish). Refrigerate and allow to marinate for 2 hours or up to overnight.
Preheat the grill or a grill pan to medium-high. Lightly oil the grill grates.
Add the lamb to the grill and turn up the heat slightly. Grill the lamb on each side for around 3 minutes for medium-rare, with an internal temperature of 130 to 135 degrees F. Serve with the reserved tapenade and a wedge of lemon.

Cook’s Note

To add more flavor to your lamb, use a paper towel and tongs to rub whole basil leaves on your grill or grill pan! This will perfume the olive oil before cooking.

Grilled Lamb Chops with Tapenade

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