Grilled Lamb Chops with Olive Tapenade

Name: Grilled Lamb Chops with Olive Tapenade
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 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 teaspoons kosher salt; 8 (2-inch thick) T-bone lamb chops; 1 lemon, cut in half and squeezed; 118 milliliters extra-virgin olive oil, plus extra for grilling; 4 rounds freshly cracked black pepper

You can never have too many side dish recipes, so give Grilled Lamb Chops with Olive Tapenade a try. One serving contains 167 calories, 0g of protein, and 18g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 6. The Fourth Of July will be even more special with this recipe. If you have rounds freshly cracked pepper, mint, parsley, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Bay Leaves

Marinade

Rosemary

Parsley

Thyme

Bone

Mint

Equipment you will use

Mixing Bowl

Knife

Place the lamb chops into large resealable plastic bag and pour the marinade over the top. Marinate for up to an hour.

Ingredients you will need

Lamb Chop

Marinade

Equipment you will use

Ziploc Bags

For the tapenade: In a food processor, pulse together the olives, orange zest, parsley, anchovy and chile until coarsely chopped.

Ingredients you will need

Orange Zest

Tapenade

Anchovies

Parsley

Olives

Chili Pepper

Equipment you will use

Food Processor

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.

Ingredients you will need

Salt And Pepper

Orange Juice

Olive Oil

Tapenade

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.

Ingredients you will need

Lamb Chop

Bone

Cooking Oil

Equipment you will use

Paper Towels

Grill

Tongs

Remove the lamb from the marinade, wiping off excess, and sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Marinade

Lamb

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.

Ingredients you will need

Lamb Chop

Equipment you will use

Grill

Remove from the grill and allow to rest.

Equipment you will use

Grill

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.

Ingredients you will need

Lamb Chop

Tapenade

Mint