Grilled Rosemary Lamb Chops With Fig Black Olive Tapenad Recipes

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 WITH FIG & BLACK OLIVE TAPENAD

Steps:

• In a food processor, combine the parsley, garlic, rosemary, anchovies, thyme, pepper, salt & olive oil. Puree until smooth. Transfer to nonreactive container. Stir in wine and lemon juice. This marinade can be prepared several days in advance; store in 'fridge. In a nonreactive container, combine the chops and the marinade. Refrigerate, covered for at least 3 hours, and up to 24. When grill is read, lift chops from the marinade, and reserve the marinade. Wipe the marinade from the bones, and lay them on the rack. Grill about 2-3 minutes per side for rare meat (which is really how lamb this young and tender should be served) Transfer to heated plates, spoon on a dollop of tapenade beside each portion and serve at once.

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 LAMB CHOPS WITH ROSEMARY

Steps:

• Trim any excess fat from the lamb chops. Place them in a single layer in a dish.
• Mix the vinegar, oil, anchovy paste, rosemary and garlic together and season to taste with salt and pepper. Spread this mixture over the lamb chops, turning them over in the dish, then turning them back again so both sides become lightly coated with marinade. Cover and allow to marinate at room temperature for one hour.
• Preheat a grill or broiler to very hot.
• Grill or broil the lamb chops as close as possible to the source of heat so they become seared and brown on the outside but still pink in the middle - six to 10 minutes, depending on the heat of the grill. Serve at once, garnished with sprigs of rosemary.

GRILLED ROSEMARY LAMB CHOPS

Steps:

• Place the first 7 ingredients in a large, heavy duty, zip top bag. Add the lamb and marinate in the refrigerator for 8-24 hours, turning from time to time.
• Allow to sit at room temperature for about 30 minutes, and then drain and discard the marinade. Grill over medium heat, turning occasionally, until done to desired doneness, about 12-15 minutes.

GRILLED GARLIC AND ROSEMARY LAMB LOIN CHOPS

Steps:

• Whisk olive oil, vinegar, rosemary, lemon juice, garlic, mustard, and salt together in a large glass or ceramic bowl. Add chops and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours, or overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chops from the marinade and shake off excess. Discard the remaining marinade.
• Grill chops until an instant-read thermometer inserted into the center reads at least 135 degrees F (57 degrees C), 5 to 7 minutes per side.