| Level: | Intermediate |
| Total: | 1 hr 31 min |
| Prep: | 15 min |
| Inactive: | 1 hr 10 min |
| Cook: | 6 min |
| Yield: | 4 servings |
Ingredients
- 8 baby lamb chops, Frenched
- Olive or canola oil
- Salt and freshly ground pepper
- 1 tablespoon herbes de Provence
- Tapenade Butter, recipe follows
- Fresh chopped oregano leaves, for garnish, optional
- 1 1/2 sticks unsalted butter, slightly softened
- 4 anchovy fillets
- 3 cloves garlic, coarsely chopped
- 1 teaspoon chopped lemon zest
- Pinch red pepper flakes
- 1 cup Nicoise olives, pitted and coarsely chopped
- Salt and freshly ground black pepper
Instructions
- Heat grill to high.
- 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.
- 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.
- Yield: about 1 1/2 cups
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 555 |
| Total Fat | 55 g |
| Saturated Fat | 30 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 12 g |
| Cholesterol | 141 mg |
| Sodium | 435 mg |
Reviews
i saw it many years ago when it first aired..i made it with the grilled vegetables he showed ..everyone in book club loved it!!! made it twice more since then..always a hit. any suggestions on what to do with the leftover butter ?!?
Excellent! I cut recipe in half for 2 servings but still had plenty of butter mixture left over. I had doubts about using anchovies, but glad I did. The tapenade was delicious! Next time might add more- just not add salt. This is a keeper
I made grilled butterflied leg of lamb instead of chops. It was delicious.
I have cooked lamb many times, many different ways. This recipe is FABULOUS! The tapenade butter is to die for. If you don’t want leftover butter, you can easily cut the ingredients in half. But I’ve frozen my leftovers for future use. It would be great on any meat. Way to go Mr. Flay! :
I also used this recipe with “Porterhouse” cut lamb chops (see Jeff’s review below and agree the Tapenade Butter would taste delicious on a flip-flop, e.g. Tapenade Butter on grilled filet mignon or salmon filets. I varied Bobby’s butter recipe: store-bought green-olive tapenade (Sandra Lee would be proud of me with room temperature unsalted butter. In the end, half a stick of butter & 6 Tsp tapenade yielded plenty for two. I added 2 anchovy filets, lemon zest & pepper to taste in the food processor. Next time I may make a log with plastic wrap.
I used this with “Porterhouse” cut chops that turned out beyond delicious. To use a Guy Fieri phrase, the tapenade butter would taste delicious on a flip-flop. We used it on asparagus along with the chops and spent the evening discussing all the things it would accompany wonderfully.
Thanks, Bobby.
Had a dinner party with the theme “This Lamb is Your Lamb, made three different rack & chop recipes…..This recipe by far took the gold. So simple. Used Kalamata olives per suggestion. The tapenade butter was sooooooo good!! This lamb was made for you and me……….
Wonderful, simple, fast and simply delicious. Thank you Bobby.
I had to make do with green olives on hand.
I omitted the salt in the Tapenade (thank goodness). I will use the remaining Tap on our country bread.
Time consuming were pitting the olives and opening the vacuum packed lamb.
Now I know, open the lamb package from the straight bone in the package, VS the french bone side.
But, due to faults of my own, I cannot deny, you are “The Iron Chef”
I had the opportunity to eat lamp chops while dining out but never tried to make them myslef. I bught some from the supermarket today, looked for a recipe and made them for my family for dinner! They were great!
These were delicious! I bought the Nicoise olives it called for. They are pitted and small so it took me 15 minutes just preparing them. Honestly, I couldn’t tell the difference between them or a kalamative olive and next time, I will use it since you can buy it pitted already.
My kids don’t eat lamb so I prepared them a pork chop made the same exact way.
It was just as good on the pork.
This recipe will become one of those recipes you make sure you don’t loose!
My kids don’t eat lamb so I prepared them a pork chop made the same exact way.
It was just as good on the pork.
This recipe will become one of those recipes you make sure you don’t loose!