Grilled Lamb Chops with Rosemary Salt, and Tapanade Aioli
A feast for the senses, this grilled lamb chops recipe is the definition of dinner perfection with a Mediterranean twist.
Ingredients
Method
- 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.
- Combine the rosemary and salt in a food processor and process until combined.
- Heat the grill to high.
- 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.
Elevate your grill game with these brilliant barbeque lamb chops!
Looking for a sensational grilled lamb chops recipe? French-trimmed, bone-in baby lamb chops are generously seasoned with freshly chopped rosemary and flaky rock salt, then slicked with olive oil and cracked black pepper for good measure. Next put the lamb chops on the grill until juicy, tender, and perfectly charred.
But let’s talk tapenade aioli - the zingy sauce that makes these barbecue lamb chops truly sing. Mayonnaise is whipped with lemon zest and juice for brightness, then comes chopped garlic, briny nicoise olives, and punchy anchovy fillets for that classic Provençal flavour.
Whether you’re hosting a special occasion or cooking up a midweek family meal, this grilled lamb chops recipe with rosemary salt and tapenade aioli brings a restaurant-quality meal to your kitchen - no reservations required! Serve them with herby garlicky Italian roast potatoes, a flavour-packed rocket salad with white truffle oil, marcona almonds and shaved Parmesan, or Michelin maestro Tom Kerridge’s green beans with lemons, almonds and olives for an unforgettable dinner party!
Want to riff on the original? Try swapping the nicoise olives for green ones for a milder tapenade, or add a pinch of chili flakes to the rosemary salt if you fancy a cheeky heat kick. When the occasion calls for serious flavour, these barbecue lamb chops are a guaranteed crowd-pleaser.
There are few things more delicious than lamb chops on the grill, and if you’re looking for more sensational suppers from around the world, try superstar chef Asma Khan’s mini-lamb koftas, a luxurious lamb tagine from Morocco, or an iconic Indian lamb rogan josh. Bon appetit!
