Grilled Rosemary Lamb Chops With Fig Black Olive Tapenad Recipes

GRILLED LAMB CHOPS WITH TAPENADE

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 OLIVE TAPENADE

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.

GRILLED ROSEMARY LAMB CHOPS

Steps:

• Mix ingredients except for lamb in a bowl.
• Place the chops in a container to marinate. I use a zip lock bag.
• Pour ingredients over chops, making sure both sides are well covered.
• Let marinate overnight. The longer the better, but give them at least one hour.
• Let chops come to room temperature (approximately 20 minutes) before grilling. Discard marinade.
• Cook on the bbq or under the broiler. For medium try about 3 1/2 minutes per side. I have also used venison chops with this recipe with great success.

GRILLED ROSEMARY LAMB CHOPS

Steps:

• Mix first 6 ingredients in small bowl. Place lamb chops in single layer in 13x9x2-inch glass dish. Pour marinade over. cover with foil and refrigerate 4 hours, turning lamb chops occasionally.
• Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When chips begin to smoke, season lamb with salt and pepper and place on grill. Cover; grill shops to desired doneness, basting often with marinade, about 4 minutes per side for medium-rare. Transfer to platter and serve.

GRILLED LAMB CHOPS WITH TAPENADE BUTTER

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.
• 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

GRILLED ROSEMARY LAMB CHOPS

Steps:

• Heat gas or charcoal grill. In small bowl, mix all ingredients except lamb. Spread mixture on one side of each lamb chop.
• Place lamb on grill, coated side up, over medium heat. Cover grill; cook 12 to 15 minutes or until thermometer inserted in center reads 145°F.