Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli

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

For the tapenade aioli

120ml prepared mayonnaise
1 lemon, zested
2 tsp fresh lemon juice
2 anchovy fillets, drained
2 cloves garlic, chopped
3 tbsp 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
40g kosher salt
12 bone-in baby lamb chops, French trimmed
2 tbsp olive oil
Freshly ground black pepper
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.

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