Geoffrey Zakarian makes Harissa and Fennel Marinated Lamb Chops with Tapenade, as seen on The Kitchen, season 26.
Recipe courtesy of Geoffrey Zakarian

Grilled Lamb Chops with Tapenade

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  • Level: Easy
  • Total: 2 hr 25 min (includes marinating time)
  • Active: 25 min
  • Yield: 4 servings



  1. 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.
  2. 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.
  3. Preheat the grill or a grill pan to medium-high. Lightly oil the grill grates.
  4. 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.