Griddled lamb chops with rosemary, salt, and tapanade aioli
Bobby creates a smoky flavour with his griddled lamb.
- Preparation Time15 mins
- Cooking Time8 mins
For the tapanade aioli
For the lamb chops
Combine the mayonnaise, zest, juice, anchovies and garlic in a food processor and process until smooth. Add the olives, 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.
For the lamb chops:
1) Combine the rosemary and salt in a food processor and process until combined.
2) Heat the griddle to high. Brush the chops on both sides with oil and season with a few teaspoons of the salt and freshly ground black pepper. Griddle until golden brown and slightly charred, 3 to 4 minutes. Flip the chops over and continue cooking 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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