Griddled lamb chops with rosemary, salt, and tapanade aioli

Bobby creates a smoky flavour with his griddled lamb.

  • Preparation Time15 mins
  • Cooking Time8 mins
  • Serves4
  • DifficultyEasy

For the tapanade aioli

125ml prepared mayonnaise
1 tbsp. lemon essence
10ml fresh lemon juice
2 anchovy fillets, drained
5g garlic, chopped
15g pitted nicoise olives
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper

For the lamb chops

1 1/2 tbsp. fresh rosemary plus sprigs, for garnish
50g kosher salt
12 bone-in baby lamb chops, Frenched
30ml olive oil
Freshly ground black pepper
For the tapanade aioli:

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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