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ALL RECIPES

Grilled Lamb Chops & Olive Tapenade

  • Pair with Cabernet Franc
Primary Ingredients

8 lamb chops

1 cup pied Niçoise Olives

1⁄4 cup extra virgin olive oil

4 cloves garlic, roasted

2 anchovy lets

1 tablespoon capers, rinsed

1 teaspoon aged sherry vinegar

1⁄4 teaspoon ground coriander

1 tablespoon chopped parsley

1 teaspoon fresh marjoram, chopped

Primary Technique
  1. Place the garlic, capers, and anchovy lets in a food processor. Pulse to combine.
  2. Add olives, extra virgin olive oil, ground coriander and parsley. Pulse lightly to achieve a coarse chop, do not over purée. Reserve Olive Tapenade for later use.
  3. Prepare your outdoor grill and maintain a high temperature. Lightly oil chops with olive oil, then season with salt and pepper.
  4. Grill the chops, about ve minutes per side, until well browned on the outside and still pink on the inside. Let rest for three minutes.
  5. Place two lamb chops per person on a plate and top with the Olive Tapenade.
Lamb Chops and Vegetables
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
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