That’s ok. I make lamb.

– My Big Fat Greek Wedding

Grilled Lamb Chops

with Olive & Sun-dried Tomato Tapenade

Serves 2

For the lamb:
4-6 good quality lamb chops, frenched if you like
2 Tb olive oil
1 tsp salt
1/2 tsp pepper

For the glaze:
2 Tb honey
1/2 Tb parsley, chopped

For the arugula salad:
2 large handfuls of arugula
juice of 1/2 a lemon
1 tsp olive oil
Maldon Salt
[/one_half][one_half_last padding=”0 0px 0 20px”] For the tapenade:
1. Place minced garlic and salt on a cutting board. Press and “mush” the garlic and salt together with the side of a knife to create a paste. This can also be done in a pestle & mortar.
2. Add the olives, sun-dried tomatoes, capers, and lemon zest to the board and chop roughly. Don’t chop too fine, it wont look as rustic.

For the lamb and glaze:
1. Rub the chops with olive oil and season with salt and pepper. Let them sit out until they get to room temp. About 20 minutes.
2. Mix the honey and parsley together in a small bowl.
3.Heat a grill or grill pan on high heat. Oil the grill/grill pan with a brush so nothing sticks.
4. Sear the chops. 3-4 minutes on each side.
5. As soon as they come off the grill, brush them with the honey and parsley mixture on both sides.
6. Let rest for 4 minutes.

For the arugula salad:
1. While the lamb is resting, throw the arugula in a large bowl.
2. Squeeze the lemon over top, dress with olive oil, and season with salt.
3. Toss to combine.

Plate Family Style (for 2):
Leave the tapenade on the cutting board used to make it, place the chops nicely on top, and place the arugula salad on the side. Eat right off the cutting board.
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