Grilled Lamb Chops with Rosemary, Salt, and Tapanad

Name: Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Combine the mayonnaise, zest, juice, anchovies and garlic in a food processor and process until smooth.
2
Add the olives and salt and pepper and pulse a few times just to incorporate the olives, not puree them.
3
Cover and refrigerate for at least 30 minutes before serving.
4
Can be made 8 hours in advance and refrigerated.
5
Combine the rosemary and salt in a food processor and process until combined.
6
Heat the grill to high.
7
Brush the chops on both sides with oil and season with a few teaspoons of the salt and freshly ground black pepper.
8
Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes.
9
Flip the chops over and continue grilling to medium-rare doneness, 2 to 3 minutes longer.
10
Let rest 5 minutes before serving.
11
Top each chop with a dollop of the aioli.
12
Garnish with rosemary sprigs.

1170

kcal

Calories

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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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/2 cup prepared mayonnaise, 1 lemon, zested, 2 teaspoons fresh lemon juice, 2 anchovy fillets, drained, and more.

Yes, Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli 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 Rosemary, Salt, and Tapanade Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions