Name: Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H58M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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; 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

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.

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Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli

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