Grilled Lamb Chops with Hazelnut Tapenade

Grilled Lamb Chops with Hazelnut Tapenade

Lamb chops are grilled to perfection and topped with a hazelnut tapenade, creating a 5-star dish that's sure to get you rave reviews.


Hazelnut Tapenade
¾ cup hazelnuts, toasted and skins removed
½ cup black olives, pitted
1 tbsp. capers
1 garlic clove, peeled
1 tbsp. chopped basil
2 tbsp. chopped Italian parsley
½ cup extra virgin olive oil
Zest of 1 lemon

Grilled Lamb Chops
12 lamb chops
Olive oil, for brushing on lamb chops
Salt and freshly ground pepper, to taste


Hazelnut Tapenade
Add to food processor: hazelnuts, olives, capers, garlic, basil, parsley, olive oil and lemon zest. While the machine is running, slowly drizzle in the olive oil until the mixture becomes a smooth paste. Season the tapenade with salt and pepper. Set aside.

Grilled Lamb Chops
Preheat grill to high. Oil grill.

Brush lamb chops with olive oil and season with salt and pepper.

Add lamb chops to grill. Cook until grill marked, about 5 minutes. Flip. Top each lamb chop with a spoonful of the tapenade. Cover and continue to cook, until medium rare, about 4 to 5 minutes more, depending on thickness of lamb chops.

Let chops rest for at least 5 minutes before serving.

Yield: 4 servings.



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