Sausage Wrapped Lamb Chops With Tapanade Butter Recipes

GRILLED LAMB CHOPS WITH TAPENADE BUTTER

Grilled Lamb Chops with Tapenade Butter image

Provided by Bobby Flay

Time 1h31m

Yield 4 servings

Number Of Ingredients 13

Ingredients

8 baby lamb chops, Frenched
Olive or canola oil
Salt and freshly ground pepper
1 tablespoon herbes de Provence
Tapenade Butter, recipe follows
Fresh chopped oregano leaves, for garnish, optional
1 1/2 sticks unsalted butter, slightly softened
4 anchovy fillets
3 cloves garlic, coarsely chopped
1 teaspoon chopped lemon zest
Pinch red pepper flakes
1 cup Nicoise olives, pitted and coarsely chopped
Salt and freshly 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.
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 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

Ingredients

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.

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