RECIPES

Seared Lamb Chops with Tapenade

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Geoffrey Zakarian
Serves 4
INGREDIENTS

1 cup Nicoise or Kalamata olives, pitted

1/2 cup green or Castelvetrano olives, pitted

1/2 cup fresh parsley leaves

1/4 cup extra-virgin olive oil, plus more for oiling the grill

2 tablespoons capers, rinsed and drained

2 to 3 anchovy fillets

1 clove garlic

12 lamb chops, preferably American, about 1 inch thick

1 lemon, sliced into wedges

INSTRUCTIONS
  • Combine the Nicoise olives, green olives, parsley leaves, olive oil, capers, anchovy fillets and garlic in a food processor. Pulse until finely chopped and the mixture is tight. Set aside.
  • Combine the lamb chops and half of the tapenade in a large bowl (reserve the remaining tapenade for garnish). Refrigerate and allow to marinate for 2 hours or up to overnight.
  • Preheat the grill or a grill pan to medium-high. Lightly oil the grill grates.
  • Add the lamb to the grill and turn up the heat slightly. Grill the lamb on each side for around 3 minutes for medium-rare, with an internal temperature of 130 to 135°F. Serve with the reserved tapenade and a wedge of lemon.

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