Griddled lamb chops with rosemary, salt, and tapanade aioli

Bobby creates a smoky flavour with his griddled lamb.
  • For the tapanade aioli
  • 125ml prepared mayonnaise
  • 1 tbsp. lemon essence
  • 10ml fresh lemon juice
  • 2 anchovy fillets, drained
  • 5g garlic, chopped
  • 15g pitted nicoise olives
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • For the lamb chops
  • 1 1/2 tbsp. fresh rosemary plus sprigs, for garnish
  • 50g salt
  • 12 bone-in baby lamb chops, Frenched
  • 30ml olive oil
  • Freshly ground black pepper
For the tapanade aioli:

Combine the mayonnaise, zest, juice, anchovies and garlic in a food processor and process until smooth. Add the olives, salt and pepper and pulse a few times just to incorporate the olives, not puree them. Cover and refrigerate for at least 30 minutes before serving. Can be made 8 hours in advance and refrigerated.

For the lamb chops:

1) Combine the rosemary and salt in a food processor and process until combined.

2) Heat the griddle to high. Brush the chops on both sides with oil and season with a few teaspoons of the salt and freshly ground black pepper. Griddle until golden brown and slightly charred, 3 to 4 minutes. Flip the chops over and continue cooking to medium-rare doneness, 2 to 3 minutes longer. Let rest 5 minutes before serving. Top each chop with a dollop of the aioli. Garnish with rosemary sprigs.

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