Grilled Lamb Chops With Eggplant Tapenade Recipes

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GRILLED LAMB CHOPS WITH OLIVE TAPENADE



Grilled Lamb Chops with Olive Tapenade image

Provided by Guy Fieri

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 19

8 to 12 (2-inch thick) T-bone lamb chops
2 sprigs fresh mint, torn or roughly chopped
2 sprigs fresh parsley, torn or roughly chopped
2 sprigs fresh rosemary, torn roughly chopped
2 sprigs fresh thyme, torn or roughly chopped
1 bay leaf
1 lemon, cut in half and squeezed
1/2 teaspoon kosher salt
4 rounds freshly cracked black pepper
1/2 cup extra-virgin olive oil, plus extra for grilling
2 cups pitted kalamata olives
3 tablespoons orange zest
3 tablespoons fresh parsley leaves, rinsed and patted dry
1 anchovy fillet, packed in oil
1 small Anaheim chile, seeded, membrane removed and finely minced
3 to 4 tablespoons extra-virgin olive oil
1 tablespoon orange juice
Kosher salt and freshly cracked black pepper
1/2 cup torn fresh mint leaves, for garnish

Steps:

  • For the marinade: With a sharp knife, clean the chops, trimming away the excess fat cap and any bone fragments. In a medium mixing bowl, combine the mint, parsley, rosemary, thyme, lemon juice, bay leaf, salt and pepper with the olive oil. Place the lamb chops into large resealable plastic bag and pour the marinade over the top. Marinate for up to an hour.
  • For the tapenade: In a food processor, pulse together the olives, orange zest, parsley, anchovy and chile until coarsely chopped. Drizzle in the olive oil and orange juice while continuing to pulse for about a minute, until the ingredients are incorporated and the tapenade is a coarse paste. Do not over process. Season with salt and pepper.
  • For the t-bone lamb chops: Preheat the grill to medium-high heat. Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface. Remove the lamb from the marinade, wiping off excess, and sprinkle with salt and pepper. Place the chops onto grill, fat-side down. Grill for about 2 minutes and rotate 45 degrees to form a crosshatch mark. Continue grilling for another 2 minutes and flip. Rotate the lamb chops 45 degrees to finish and bring to desired cooking temperature, 5 to 6 minutes total for 135 degrees F internal temperature or medium-rare. Remove from the grill and allow to rest.
  • To serve: Arrange the lamb chops on serving dish, garnishing each with about 1 tablespoon tapenade, finishing with torn mint and serving with remaining tapenade on the side.

SIMPLE GRILLED LAMB CHOPS



Simple Grilled Lamb Chops image

Provided by Sam Sifton

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield Serves 6

Number Of Ingredients 4

6 to 8 loin lamb chops
4 cloves garlic, peeled and smashed
Kosher salt
Freshly ground black pepper to taste

Steps:

  • Preheat a grill or cast-iron grill pan over high heat. If using a charcoal grill, build the fire so that one side of the grill has more coals than the other - a "hot" side. If using a grill pan, preheat the oven to 400 degrees.
  • Rub the lamb chops with the garlic and season aggressively with salt and pepper. If grilling, place on the hot side for 2 minutes per side. Move the chops to the cooler side of the grill to cook through, an additional 6 to 7 minutes. If using a grill pan, grill one side for 2 minutes to sear, then turn over the chops and place the pan in the oven for 5 to 6 minutes. Remove from the grill or oven and allow to sit 5 minutes before serving.

Nutrition Facts : @context http, Calories 499, UnsaturatedFat 22 grams, Carbohydrate 1 gram, Fat 46 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 20 grams, Sodium 315 milligrams, Sugar 0 grams

SIMPLE GRILLED LAMB CHOPS



Simple Grilled Lamb Chops image

This very tasty and easy marinade for lamb chops can also be used for steaks.

Provided by Noor

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 2h16m

Yield 6

Number Of Ingredients 7

¼ cup distilled white vinegar
2 teaspoons salt
½ teaspoon black pepper
1 tablespoon minced garlic
1 onion, thinly sliced
2 tablespoons olive oil
2 pounds lamb chops

Steps:

  • Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
  • Preheat an outdoor grill for medium-high heat.
  • Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.

Nutrition Facts : Calories 519 calories, Carbohydrate 2.3 g, Cholesterol 112 mg, Fat 44.8 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 18.4 g, Sodium 861 mg, Sugar 0.8 g

GRILLED LAMB CHOPS



Grilled Lamb Chops image

Make and share this Grilled Lamb Chops recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lamb/Sheep

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

8 lamb chops
1/2 cup dry red wine
2 tablespoons Worcestershire sauce
1 teaspoon dried rosemary
4 cloves garlic, minced
fresh ground pepper
salt

Steps:

  • Pierce lamb chops with a fork.
  • Place in a shallow oblong dish; add wine.
  • Marinate for 15 minutes at room temperature.
  • In a bowl, mix together Worcestershire, rosemary, and garlic; mix well and set aside.
  • Remove chops from marinade and discard marinade.
  • Place chops on grill over medium heat.
  • Spoon half of sauce over chops and sprinkle with salt and pepper.
  • Cook 4-5 minutes or until browned.
  • Turn chops and spoon remaining sauce over chops; sprinkle with salt and pepper.
  • Cook 4-5 minutes or until done.

GRILLED LAMB CHOPS WITH TAPENADE



Grilled Lamb Chops with Tapenade image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 9

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

Steps:

  • 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.

GRILLED LAMB CHOPS WITH EGGPLANT TAPENADE



GRILLED LAMB CHOPS WITH EGGPLANT TAPENADE image

Categories     Lamb

Yield 4 people

Number Of Ingredients 10

8 large lamb rib chops
Salt
2 teaspoons finely chopped garlic
1 teaspoon finely chopped fresh rosemary
1 pound eggplant, peeled and sliced into ½-inch-thick rounds
5 tablespoons olive oil, plus more to taste
½ cup pitted Niçoise olives, finely chopped
2 tablespoons capers, rinsed and finely chopped
2 tablespoons basil, finely chopped
½ lemon

Steps:

  • 1. Light a grill. Season lamb with salt, garlic and rosemary and set aside. 2. Toss eggplant with 2 tablespoons oil. Once grill is at medium-high heat, lay eggplant onto grate and cook until lightly browned and soft, about 3 minutes per side. Cut eggplant into ½-inch dice and transfer to a bowl. Stir in olives, capers, basil and remaining oil. Season to taste with salt, additional oil and a squeeze of lemon. 3. Grill lamb on medium-high heat until exterior is lightly charred and interior is medium rare, 3-4 minutes per side. Let lamb rest 5 minutes before serving. To serve, divide lamb among four plates and spoon tapenade alongside.

GRILLED LAMB CHOPS WITH TAPENADE BUTTER



Grilled Lamb Chops With Tapenade Butter image

Make and share this Grilled Lamb Chops With Tapenade Butter recipe from Food.com.

Provided by ElizabethKnicely

Categories     Lamb/Sheep

Time 1h31m

Yield 8 lamb chops, 4 serving(s)

Number Of Ingredients 14

8 baby lamb chops, Frenched
olive oil or canola oil
salt
freshly ground black pepper
1 tablespoon herbes de provence
chopped fresh oregano leaves, for garnish (optional)
3/4 cup unsalted butter, slightly softened
4 anchovy fillets
3 garlic cloves, coarsely chopped
1 teaspoon chopped lemon zest
1 pinch red pepper flakes
1 cup nocoise olive, pitted and coarsely chopped
salt
fresh ground black pepper

Steps:

  • 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 Tapenade Butter.

Nutrition Facts : Calories 945.2, Fat 89.1, SaturatedFat 44.8, Cholesterol 235.5, Sodium 505.2, Carbohydrate 3, Fiber 1.2, Sugar 0.1, Protein 33

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