Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli

  • For the tapenade aioli
  • 120ml prepared mayonnaise
  • 1 lemon, zested
  • 2 tsp fresh lemon juice
  • 2 anchovy fillets, drained
  • 2 cloves garlic, chopped
  • 3 tbsp 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
  • 40g salt
  • 12 bone-in baby lamb chops, French trimmed
  • 2 tbsp olive oil
  • Freshly ground black pepper
Combine the mayonnaise, zest, juice, anchovies and garlic in a food processor and process until smooth. Add the olives and 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.

Combine the rosemary and salt in a food processor and process until combined.
Heat the grill to high.
Brush the chops on both sides with oil and season with a few teaspoons of the salt and freshly ground black pepper. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Flip the chops over and continue grilling 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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