Grilled Lamb Chops With Tapenade Butter |
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Prep Time: 1 Minutes Cook Time: 6 Minutes |
Ready In: 7 Minutes Servings: 6 |
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Recipe courtesy Bobby Flay - Show: Boy Meets Grill - Episode: Provencal Grilling Ingredients:
8 baby lamb chops, frenched |
olive oil or canola oil |
salt |
freshly ground black pepper |
1 tablespoon herbes de provence |
chopped fresh oregano leaves, for garnish (optional) |
3/4 cup unsalted butter, slightly softened |
4 anchovy fillets |
3 garlic cloves, coarsely chopped |
1 teaspoon chopped lemon zest |
1 pinch red pepper flakes |
1 cup nocoise olive, pitted and coarsely chopped |
salt |
fresh ground black pepper |
Directions:
1. Heat grill to high.
2. Brush lamb chops with oil and season on both sides with salt and pepper and the herbes de Provence, pressing the herbs to adhere. Grill for 2 to 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Serve 2 chops per person topped with some of the Tapenade Butter. Garnish with fresh oregano, if desired.
3. TAPENADE BUTTER:.
4. Place butter, anchovies, garlic, zest, and pepper flakes in a food processor and process until smooth. Add the olives, salt, and pepper and pulse until well combined. Scrape the mixture into a bowl, cover with plastic wrap, and refrigerate for at least 1 hour before serving, if desired. Remove the butter from the refrigerator 10 minutes before serving to soften slightly.
5. Yield: about 1 1/2 cups Tapenade Butter.
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