Grilled Rosemary Lamb Chops With Fig & Black Olive Tapenad Recipe

Name: Grilled Rosemary Lamb Chops With Fig & Black Olive Tapenad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup loosely packed flat leaf parsley leaves; 12 garlic cloves; 1/3 cup finely chopped rosemary; 12 oil-packed anchovy fillets, drained and coarsely chopped; 2 T minced fresh thyme leaves, or 2 tsp dried crumbled; 4 tsp freshly ground black pepper; 2 tsp kosher salt; 3/4 cup olive oil; 1/2 cup dry red wine, such as Sangiovese or Chianti; 1 T fresh lemon juice; 24 well-trimmed baby loin lamb chops, rib bones frenched; Fig & Black Olive Tapenade

Servings: persons

1 cup loosely packed flat leaf parsley leaves
12 garlic cloves
1/3 cup finely chopped rosemary
12 oil-packed anchovy fillets, drained and coarsely chopped
2 T minced fresh thyme leaves, or 2 tsp dried crumbled
4 tsp freshly ground black pepper
2 tsp kosher salt
3/4 cup olive oil
1/2 cup dry red wine, such as Sangiovese or Chianti
1 T fresh lemon juice
24 well-trimmed baby loin lamb chops, rib bones frenched
Fig & Black Olive Tapenade

1
In a food processor, combine the parsley, garlic, rosemary, anchovies, thyme, pepper, salt & olive oil. Puree until smooth. Transfer to nonreactive container. Stir in wine and lemon juice. This marinade can be prepared several days in advance; store in 'fridge.
2
In a nonreactive container, combine the chops and the marinade. Refrigerate, covered for at least 3 hours, and up to 24.
3
When grill is read, lift chops from the marinade, and reserve the marinade. Wipe the marinade from the bones, and lay them on the rack. Grill about 2-3 minutes per side for rare meat (which is really how lamb this young and tender should be served)
4
Transfer to heated plates, spoon on a dollop of tapenade beside each portion and serve at once.

5368

kcal

Calories

474

Fat

122

Carbs

174

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 cup loosely packed flat leaf parsley leaves, 12 garlic cloves, 1/3 cup finely chopped rosemary, 12 oil-packed anchovy fillets, drained and coarsely chopped, and more.

Yes, Grilled Rosemary Lamb Chops With Fig & Black Olive Tapenad 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.

Grilled Rosemary Lamb Chops With Fig & Black Olive Tapenad

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