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
TAPENADE
Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles.
Provided by Jim Clark
Categories Appetizers and Snacks Seafood
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 4.7 g, Cholesterol 6.4 mg, Fat 20.1 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 1002.3 mg, Sugar 0.2 g
TAPENADE
Steps:
- Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
- Serve on toasts.
TAPENADE
Provided by Jonathan Reynolds
Categories dips and spreads, appetizer
Time 5m
Yield About 3 cups
Number Of Ingredients 12
Steps:
- Pulse all ingredients except oil and shells in a food processor until just combined. With motor running, slowly pour in oil. Do not overprocess: the tapenade should have some chunkiness. Refrigerate for later use or spoon into lemon shells.
Nutrition Facts : @context http, Calories 478, UnsaturatedFat 30 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 6 grams, Sodium 1872 milligrams, Sugar 1 gram
TAPENADE BUTTER
Steps:
- Mix unsalted butter, sun-dried tomatoes, Kalamata olives, anchovy fillets, and capers in small bowl. Season to taste with salt and pepper. Transfer tapenade butter to sheet of plastic wrap. Using plastic wrap as aid, form tapenade butter into 1-inch-diameter log, wrapping plastic tightly around log. Chill tapenade butter until cold. (Can be prepared 2 days ahead. Keep refrigerated.) Cut log crosswise into 1/4- to 1/3-inch-thick slices.
GRILLED LAMB CHOPS WITH TAPENADE BUTTER
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
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
5-MINUTE OLIVE TAPENADE
A fan-favorite appetizer, perfect for any charcuterie night. This olive tapenade recipe is so easy to make and it's done in just 5 minutes or less! Serve with crackers, crostini, cured meats, cheeses, fruits... you name it!
Provided by Girl Appetit
Time 5m
Yield 8
Number Of Ingredients 10
Steps:
- Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 3.1 g, Fat 20.9 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 2.7 g, Sodium 1151 mg, Sugar 0.2 g
TAPENADE SAUCE
I'm also a sauce person. This one is really a great all purpose sauce that's wonderful on practically anything: steaks, fish, potatoes, whatever.
Provided by Normaone
Categories Sauces
Time 20m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the vermouth and shallots.
- Simmer until liquid has reduced to 1/4 cup, about 10 minutes.
- Strain and discard solids.
- Retun the cooking liquid to the pan and add the whipping cream and bring to a boil.
- Reduce to low and gradually add the butter, whisking until just melted.
- Whisk in the tapenade.
- Season.
Nutrition Facts : Calories 800.7, Fat 83.6, SaturatedFat 52.7, Cholesterol 244.9, Sodium 39.6, Carbohydrate 13.7, Sugar 0.1, Protein 3.6
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