Ingredients
For the tapanade aioli:
- 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
For the lamb chops:
- 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
For the tapanade aioli:
Directions
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.
For the lamb chops:
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.
Lamb Chops
