Best 8 Grilled Lamb Chops With Tapenade Butter Recipes

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# Grilled Lamb Chops with Tapenade Butter: A Flavorful Culinary Journey

Indulge in the delectable Grilled Lamb Chops with Tapenade Butter, a culinary masterpiece that tantalizes the taste buds and elevates your dining experience. These succulent lamb chops are expertly grilled to perfection, delivering a tender and juicy interior encased in a beautifully charred exterior. The accompanying tapenade butter, a vibrant and aromatic compound of olives, capers, herbs, and spices, adds an extra layer of flavor that perfectly complements the lamb's natural richness. This recipe also offers guidance on preparing a refreshing cucumber salad and a tangy lemon-tahini sauce, both serving as delightful accompaniments to the main course. Embrace the culinary adventure as you explore the nuances of this tantalizing dish, relishing each bite as a testament to the art of fine dining.

Let's cook with our recipes!

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.

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 A BUTTERNUT SQUASH RING, COUSCOUS, ASPARAGUS



Grilled Lamb Chops with a Butternut Squash Ring, Couscous, Asparagus image

Provided by Food Network

Categories     main-dish

Time 9h35m

Yield 4 servings

Number Of Ingredients 35

2 1/2 domestic large eye lamb racks
2 cups olive oil
4 sprigs rosemary, roughly chopped
6 cloves garlic, peeled, roughly chopped
Moroccan Spice Rub, recipe follows
12 pieces baby sunburst squash, tops trimmed
2 tablespoons melted butter
1 tablespoon honey
1 tablespoon Moroccan Spice Rub
1 tablespoon fresh lemon juice
1 teaspoon lemon oil
20 asparagus, peeled up to the tips
1 bunch chives, blanched for 5 seconds, shocked in ice water
Butter
2 cups vegetable stock
1 teaspoon olive oil
1 teaspoon lemon zest
1 teaspoon salt
1 teaspoon Moroccan Spice Rub
2 cups Moroccan couscous
2 cups veal stock
1/2 cup port
1/2 cup merlot
2 bay leaves
6 sprigs fresh thyme
8 whole black peppercorns
2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1 teaspoon turmeric
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon paprika
1/2 teaspoon cardamom

Steps:

  • For the Lamb: Trim all fat from the lamb racks and cut each lamb rack into 4 pieces. Marinate the lamb in the olive oil, rosemary, and garlic for at least 1 day and up to 7 days, refrigerated. Remove the lamb from the marinade and remove all the rosemary and garlic sticking to the meat. Use 1 tablespoon of the spice rub to coat the racks. Grill the racks over high heat for 3 minutes on both sides. At this point lamb can be finished in a 400-degree oven in about 5 minutes for medium rare.
  • For the Squash Rings: Preheat the oven to 350 degrees F. Peel the squash. Starting at the top of the squash cut horizontally through squash at 1-inch intervals until you have 4 pieces. Using a pastry ring cutter remove inside of each piece so that you have a ring. Place rings in a baking dish. In a bowl combine the butter, honey, 1 tablespoon of the spice rub, lemon juice, and lemon oil. Pour over the squash rings. Cover with foil and bake for about 20 minutes or until the rings are soft.
  • For the Asparagus: In boiling water blanch asparagus for about 2 minutes or until al dente. Shock in an ice bath. Use the chives as string to tie bundles of 5 asparagus together. When ready to serve saute the bundles in butter just until warmed through.
  • For the Couscous: In a small pot bring the vegetable stock, 1 teaspoon olive oil, lemon zest, 1 teaspoon salt, and 1 teaspoon of the spice rub to a boil. Add couscous, stir, cover, and remove from heat. Couscous will be ready in about 5 minutes.
  • For the Red Wine Sauce: Reduce all ingredients to a nice consistency and strain through a chinois.
  • Serve the lamb with the Squash Rings, Asparagus, Couscous and Red Wine Sauce.
  • For the Moroccan Spice Rub: Toast the coriander, cumin, fennel and grind in a spice grinder to a powder and add to the other spices. Mix well.

GRILLED LAMB CHOPS



Grilled Lamb Chops image

For an easy dinner tonight, make Giada De Laurentiis' Grilled Lamb Chops, marinated in fresh garlic, rosemary and thyme, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 7

2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick

Steps:

  • In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
  • Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

GRILLED LAMB CHOPS WITH GARLIC, OLIVE OIL, FRESH THYME, GRILLED LEMONS



Grilled Lamb Chops with Garlic, Olive Oil, Fresh Thyme, Grilled Lemons image

Provided by Bobby Flay

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 cup Greek olive oil, plus 2 tablespoons for lemons
6 cloves garlic, finely chopped
1/4 cup thyme leaves, roughly chopped
2 racks of lamb, 8 chops each, trimmed
Salt and freshly ground pepper
8 lemons, cut in 1/2 crosswise
Sprigs oregano and dill, for garnish

Steps:

  • Whisk together oil, garlic and thyme in a shallow large baking dish. Add the chops and turn to coat. Cover and marinate for 1 to 1 1/2 hours in the refrigerator.
  • Remove the chops from the refrigerator 20 minutes before grilling. Heat grill to high and grill the chops for 5 to 6 minutes per side for medium doneness. Remove and rest for 2 minutes. Slice into individual chops.
  • Brush the cut side of the lemons with the oil and grill, cut side down on high for 1 minute. Turn lemons 45 degrees to make hatch marks and remove.
  • Squeeze the juice of 1 lemon over the platter of chops. Season with freshly ground black pepper. Garnish with fresh sprigs of oregano and dill. Serve the remaining grilled lemons on the platter with the chops.

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

SAUSAGE-WRAPPED LAMB CHOPS WITH TAPANADE BUTTER



Sausage-Wrapped Lamb Chops with Tapanade Butter image

Yield Makes 4 servings

Number Of Ingredients 15

1 8-rib rack of lamb, frenched, trimmed of all fat, cut into 4 double chops
1 tablespoon olive oil
1 teaspoon butter
1/4 cup chopped shallots
2 garlic cloves, minced
3/4 teaspoon ground cumin
4 ounces ground lamb
4 ounces ground pork
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon brandy
1 teaspoon Madeira
Nonstick vegetable oil spray
Tapenade Butter

Steps:

  • Sprinkle chops with salt and pepper. Heat oil in large nonstick skillet over high heat. Add chops; sear just until brown, about 1 minute per side. Transfer to plate and cool.
  • Melt butter in small nonstick skillet over medium heat. Add shallots and garlic; sauté until soft, about 3 minutes. Add cumin; stir 30 seconds. Transfer to medium bowl and cool. Mix ground lamb, pork, egg, 1/2 teaspoon salt, 1/4 teaspoon pepper, brandy, and Madeira into shallot mixture. Divide meat mixture into 4 equal portions. Press each meat mixture portion around each lamb chop, covering meat completely and pressing to adhere, leaving bones exposed. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Place lamb chops on sheet. Roast until thermometer inserted into center of chops registers 125°F to 130°F for medium-rare, about 20 minutes. Place 1 double chop on each of 4 plates. Top each with 2 slices Tapenade Butter.

Tips:

  • Choose high-quality lamb chops: Look for chops that are a deep red color with a good amount of marbling. Avoid chops that are pale or have a lot of gristle.
  • Marinate the lamb chops: Marinating the chops in a flavorful marinade will help to tenderize them and add flavor. Marinate the chops for at least 30 minutes, or up to overnight.
  • Cook the lamb chops over a hot grill: This will help to sear the chops and create a nice crust. Cook the chops for 3-4 minutes per side, or until they reach your desired doneness.
  • Make sure the lamb chops are cooked to your desired doneness: Lamb chops are best cooked to medium-rare or medium. If you cook them past medium, they will become tough and chewy.
  • Serve the lamb chops with a flavorful sauce: A simple sauce, such as a tapenade butter, can help to enhance the flavor of the lamb chops.

Conclusion:

Grilled lamb chops are a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. By following these tips, you can make sure that your lamb chops turn out perfectly cooked and flavorful.

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