Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Ingredients:
1/2 cup prepared mayonnaise |
1 lemon, zested |
2 teaspoons fresh lemon juice |
2 anchovy fillets, drained |
2 cloves garlic, chopped |
3 tablespoons pitted nicoise olives |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1 1/2 tablespoons fresh rosemary plus sprigs, for garnish |
1/4 cup kosher salt |
12 bone-in baby lamb chops, frenched |
2 tablespoons olive oil |
freshly ground black pepper |
Directions:
1. For the tapanade aioli:
2. Combine the mayonnaise, zest, juice, anchovies and garlic in a food processor and process until smooth. Add the olives and salt and pepper and pulse a few times just to incorporate the olives, not puree them. Cover and refrigerate for at least 30 minutes before serving. Can be made 8 hours in advance and refrigerated.
3. For the lamb chops:
4. Combine the rosemary and salt in a food processor and process until combined.
5. Heat the grill to high.
6. Brush the chops on both sides with oil and season with a few teaspoons of the salt and freshly ground black pepper. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Flip the chops over and continue grilling to medium-rare doneness, 2 to 3 minutes longer. Let rest 5 minutes before serving. Top each chop with a dollop of the aioli. Garnish with rosemary sprigs.
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