Chef Geoffrey Zakarian’s Grilled Lamb Chops with Tapenade

Tender grilled lamb chops are marinated in a bold Mediterranean tapenade, then grilled to juicy perfection and served over a bed of fresh olive relish. Finished with bright lemon wedges, this elegant yet simple dish is perfect for summer entertaining.

Jun 29 - 6-8 min cook

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Prep time:

15 min

Cook time

6-8 min

Total time

21–23 minutes

Makes

6

Nicoise or Kalamata olives, pitted
1 cup
green or Castelvetrano olives, pitted
1/2 cup
fresh parsley leaves
1/2 cup
extra-virgin olive oil, plus more for oiling the grill
1/4 cup
capers, rinsed and drained
2 tbsp
anchovy fillets
2-3
garlic clove
1
lamb chops, preferably American, about 1 inch thick
12
lemon, sliced into wedges
1
1
Combine the Nicoise olives, green olives, parsley, olive oil, capers, anchovies, and garlic in a food processor. Pulse until finely chopped and combined, but not completely smooth.
2
Place the lamb chops in a large bowl and coat with about half of the tapenade, reserving the remaining tapenade for serving. Cover and refrigerate for at least 2 hours or up to overnight.
3
Remove the lamb chops from the refrigerator 1 to 2 hours before grilling to allow them to come to room temperature.
4
Preheat the grill to medium-high heat.
5
Season the lamb chops with salt just before placing them on the grill. Reserve the pepper for after cooking to prevent it from burning.
6
Grill the lamb chops for 3 to 4 minutes per side for medium doneness. Rotate each chop halfway through cooking on each side to create crosshatch grill marks.
7
After flipping the lamb chops, season the second side with additional salt.
8
Remove the lamb chops from the grill and season with freshly cracked black pepper.
9
Spoon the reserved tapenade onto serving plates, then place the grilled lamb chops on top. Serve immediately with lemon wedges.

TIP

For the most even cooking, allow the lamb chops to sit at room temperature for 1 to 2 hours before grilling.

TIP

Save the pepper for the end of cooking to prevent it from burning and becoming bitter.

TIP

Rotating the chops halfway through cooking on each side creates attractive crosshatch grill marks.

TIP

Lamb chops are best served medium, with an internal temperature of 135°F.

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