GRILLED LAMB CHOPS WITH OLIVE TAPENADE
Provided by Guy Fieri
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
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.
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Nadimsadat Mess
mess@aol.comThis is my go-to recipe for lamb chops. They're always a crowd-pleaser.
Rupesh Sapkota
sapkota37@gmail.comI've made this recipe several times and it's always a hit. The lamb chops are always tender and juicy.
Jimoh Sodiq
jimoh-sodiq8@yahoo.comThe recipe was easy to follow, but the lamb chops didn't have much flavor.
Alex Tawhid
t.alex@hotmail.comI wasn't a fan of the olive tapenade, but the lamb chops themselves were very good.
Asraful Uddin
uddin.asraful18@yahoo.comThese lamb chops were a bit dry, but the olive tapenade helped to add some moisture.
Margaret Waceke
m-waceke@yahoo.comI'm glad I tried this recipe. The lamb chops were cooked to perfection and the olive tapenade was a nice addition.
Mahabul Mridha
m-mahabul44@aol.comI substituted feta cheese for the goat cheese in the olive tapenade and it was still delicious.
Muhammad Arslan Qadri
m@hotmail.frThis recipe is a keeper! The lamb chops were tender and juicy, and the olive tapenade was divine.
prasiddhi subedi
p.subedi@gmail.comI've tried many lamb chop recipes, but this one is by far the best. The olive tapenade is the perfect finishing touch.
Aubrianne Blackshear
b25@hotmail.comI'm not a big fan of lamb, but these chops were really good. The marinade really helped to improve the flavor.
op bharti
b-o@aol.comThese lamb chops are so delicious and easy to make, I'll definitely be adding them to my regular dinner rotation.
belal galaly
galaly37@gmail.comI made this recipe for a dinner party and it was a huge hit! Everyone raved about the lamb chops and the olive tapenade.
Constance Godfrey
godfrey@gmail.comThe lamb chops came out perfectly cooked - medium-rare, just the way I like them. And the olive tapenade was the perfect complement.
Emmanuel Mbulawa
mbulawa-e40@yahoo.comI've never cooked lamb chops before, but this recipe made it easy. The instructions were clear and concise, and the results were amazing.
J'von Hodge
jh55@aol.comThese lamb chops were incredibly juicy and flavorful. The marinade really did its job in tenderizing the meat, and the olive tapenade added a delicious savory flavor.