Cook The Book: Grilled Lamb Chops With Rosemary Salt And Black Olive Sauce

1. 1

   Heat your grill to high.

2. 2

   Combine the salt and rosemary in a food processor and process until combined.

3. 3

   Brush the chops on both sides with the oil and season with a few teaspoons of the salt mixture and some 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, 2 to 3 minutes longer.

4. 4

   Remove from the grill, tent with foil, and let rest for 5 minutes before serving. Top each chop with a dollop of the black olive sauce, and serve the remaining sauce on the side.

5. 5

   1/2 cup mayonnaise

6. 6

   Grated zest of 1 lemon

7. 7

   2 teaspoons fresh lemon juice

8. 8

   2 anchovy fillets, drained

9. 9

   2 cloves garlic, chopped

10. 10

    12 pitted Nicoise olives

11. 11

    1/4 teaspoon kosher salt

12. 12

    1/4 teaspoon freshly ground black pepper

13. 13

    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 to puree them. Cover and refrigerate for at least 30 minutes or up to 8 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.