grilled lamb chops rosemary salt and tapanade aioli
Vicente Prebish
Ingredients
Here’s a list of all the ingredients for **Grilled Lamb Chops with Rosemary Salt and Tapenade Aioli**, formatted with SEO-friendly keywords for better visibility:
- **For the Grilled Lamb Chops:**
- Lamb chops (bone-in, for flavor and tenderness)
- Fresh rosemary (for aromatic seasoning)
- Coarse sea salt (for the rosemary salt blend)
- Black pepper (freshly ground, for seasoning)
- Olive oil (extra virgin, for marinating and grilling)
- Garlic cloves (minced, for added flavor)
- Lemon zest (for a citrusy kick)
- **For the Rosemary Salt:**
- Fresh rosemary leaves (finely chopped)
- Coarse sea salt (to blend with rosemary)
- Lemon zest (optional, for extra brightness)
- **For the Tapenade Aioli:**
- Kalamata olives (pitted and chopped, for the tapenade base)
- Green olives (optional, for a balanced flavor)
- Capers (for a tangy, briny note)
- Anchovy fillets (optional, for umami depth)
- Garlic cloves (minced, for a bold flavor)
- Lemon juice (freshly squeezed, for acidity)
- Olive oil (extra virgin, for blending)
- Mayonnaise (as the base for the aioli)
- Dijon mustard (for a hint of spice)
- Fresh parsley (chopped, for garnish and freshness)
This recipe combines **grilled lamb chops**, **rosemary salt**, and **tapenade aioli** for a flavorful, gourmet dish perfect for special occasions or a hearty dinner. Use these ingredients to create a dish that’s rich in Mediterranean flavors and sure to impress!
Steps
# How to Make Grilled Lamb Chops with Rosemary Salt and Tapenade Aioli
Grilled lamb chops are a gourmet dish that combines rich flavors with a touch of elegance. Paired with rosemary salt and a tangy tapenade aioli, this recipe is perfect for special occasions or a luxurious weeknight dinner. Follow these detailed steps to create a restaurant-quality meal at home.
---
## **Ingredients**
### For the Lamb Chops:
- 8 lamb chops (frenched)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp sea salt
- 1/2 tsp black pepper
### For the Rosemary Salt:
- 1/4 cup coarse sea salt
- 2 tbsp fresh rosemary leaves, finely chopped
### For the Tapenade Aioli:
- 1/2 cup mayonnaise
- 2 tbsp black olive tapenade
- 1 garlic clove, minced
- 1 tsp lemon juice
- 1/2 tsp Dijon mustard
---
## **Step-by-Step Instructions**
### **1. Prepare the Rosemary Salt**
1. In a small bowl, combine 1/4 cup coarse sea salt and 2 tbsp finely chopped rosemary.
2. Mix well and set aside. This will be used to season the lamb chops before grilling.
---
### **2. Marinate the Lamb Chops**
1. Pat the lamb chops dry with paper towels to ensure even browning.
2. In a bowl, mix olive oil, minced garlic, chopped rosemary, sea salt, and black pepper.
3. Rub the marinade evenly over the lamb chops, ensuring they are well-coated.
4. Let the lamb chops marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
---
### **3. Make the Tapenade Aioli**
1. In a medium bowl, combine mayonnaise, black olive tapenade, minced garlic, lemon juice, and Dijon mustard.
2. Whisk until smooth and well-incorporated.
3. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.
---
### **4. Grill the Lamb Chops**
1. Preheat your grill to medium-high heat (around 400°F/200°C).
2. Remove the lamb chops from the marinade and sprinkle both sides with the prepared rosemary salt.
3. Place the lamb chops on the grill and cook for 3-4 minutes per side for medium-rare, or until the internal temperature reaches 145°F (63°C).
4. Let the lamb chops rest for 5 minutes before serving to allow the juices to redistribute.
---
### **5. Serve and Enjoy**
1. Arrange the grilled lamb chops on a platter.
2. Serve with a dollop of tapenade aioli on the side or drizzled over the top.
3. Garnish with fresh rosemary sprigs for an elegant presentation.
---
## **Tips for Success**
- **Grill Temperature:** Ensure your grill is hot enough to sear the lamb chops and lock in the juices.
- **Resting Time:** Always let the lamb chops rest after grilling to ensure they remain tender and juicy.
- **Customization:** Adjust the tapenade aioli by adding capers or anchovies for extra depth of flavor.
---
This grilled lamb chops recipe with rosemary salt and tapenade aioli is a showstopper that’s sure to impress your guests. The combination of savory lamb, aromatic rosemary, and tangy aioli creates a harmonious blend of flavors. Try this recipe today and elevate your grilling game!