Grilled Lamb Chops with Olive Tapenade Recipe

Name: Grilled Lamb Chops with Olive Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 to 12 (2-inch thick) T-bone lamb chops; 2 sprigs fresh mint, torn or roughly chopped; 2 sprigs fresh parsley, torn or roughly chopped; 2 sprigs fresh rosemary, torn roughly chopped; 2 sprigs fresh thyme, torn or roughly chopped; 1 bay leaf; 1 lemon, cut in half and squeezed; 1/2 teaspoon kosher salt; 4 rounds freshly cracked black pepper; 1/2 cup extra-virgin olive oil, plus extra for grilling; 2 cups pitted kalamata olives; 3 tablespoons orange zest; 3 tablespoons fresh parsley leaves, rinsed and patted dry; 1 anchovy fillet, packed in oil; 1 small Anaheim chile, seeded, membrane removed and finely minced; 3 to 4 tablespoons extra-virgin olive oil; 1 tablespoon orange juice; Kosher salt and freshly cracked black pepper; 1/2 cup torn fresh mint leaves, for garnish

Servings: persons

8 to 12 (2-inch thick) T-bone lamb chops
2 sprigs fresh mint, torn or roughly chopped
2 sprigs fresh parsley, torn or roughly chopped
2 sprigs fresh rosemary, torn roughly chopped
2 sprigs fresh thyme, torn or roughly chopped
1 bay leaf
1 lemon, cut in half and squeezed
1/2 teaspoon kosher salt
4 rounds freshly cracked black pepper
1/2 cup extra-virgin olive oil, plus extra for grilling
2 cups pitted kalamata olives
3 tablespoons orange zest
3 tablespoons fresh parsley leaves, rinsed and patted dry
1 anchovy fillet, packed in oil
1 small Anaheim chile, seeded, membrane removed and finely minced
3 to 4 tablespoons extra-virgin olive oil
1 tablespoon orange juice
Kosher salt and freshly cracked black pepper
1/2 cup torn fresh mint leaves, for garnish

1
For the marinade: With a sharp knife, clean the chops, trimming away the excess fat cap and any bone fragments.
2
In a medium mixing bowl, combine the mint, parsley, rosemary, thyme, lemon juice, bay leaf, salt and pepper with the olive oil.
3
Place the lamb chops into large resealable plastic bag and pour the marinade over the top.
4
Marinate for up to an hour.
5
For the tapenade: In a food processor, pulse together the olives, orange zest, parsley, anchovy and chile until coarsely chopped.
6
Drizzle in the olive oil and orange juice while continuing to pulse for about a minute, until the ingredients are incorporated and the tapenade is a coarse paste.
7
Do not over process.
8
Season with salt and pepper.
9
For the t-bone lamb chops: Preheat the grill to medium-high heat.
10
Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface.
11
Remove the lamb from the marinade, wiping off excess, and sprinkle with salt and pepper.
12
Place the chops onto grill, fat-side down.
13
Grill for about 2 minutes and rotate 45 degrees to form a crosshatch mark.
14
Continue grilling for another 2 minutes and flip.
15
Rotate the lamb chops 45 degrees to finish and bring to desired cooking temperature, 5 to 6 minutes total for 135 degrees F internal temperature or medium-rare.
16
Remove from the grill and allow to rest.
17
To serve: Arrange the lamb chops on serving dish, garnishing each with about 1 tablespoon tapenade, finishing with torn mint and serving with remaining tapenade on the side.

1793

kcal

Calories

172

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 8 to 12 (2-inch thick) T-bone lamb chops, 2 sprigs fresh mint, torn or roughly chopped, 2 sprigs fresh parsley, torn or roughly chopped, 2 sprigs fresh rosemary, torn roughly chopped, and more.

Yes, Grilled Lamb Chops with Olive Tapenade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Lamb Chops with Olive Tapenade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions