Mediterranean Lamb Chops

Posted by Callies Biscuits on

Now that summer is here, I am dreaming of tropical places.  I would love to be in Greece right now, but since I am not, I am channeling my inner Mediterranean! 

When I'm making something semi-exotic and that I know my kids will not be crazy about, I use an ingredient I know they enjoy.  My kids love olives! Honestly, we're all salt addicts in my household.  So I started with olives and went from there.  By rubbing the lamb chops with a tapenade that contains capers and sardines, I am secretly getting them to expand their culinary palate, and introducing them to a non-traditional form of red meat.  Guess what?  They loved it, and so did my in-laws. A dish that appeases my children and my in-laws... Now that is a reason to get excited! 

Mediterranean Lamb Chops

You'll Need:

    - 10 lamb chops - Salt and freshly cracked pepper to taste - 1 tablespoon olive oil - Tapenade (see recipe)


    - 1 pound mixed olives, pitted - 2 anchovies, rinsed - 1 garlic clove - ¼ of a red onion - 1 cup flat leaf parsley - 1 tablespoon capers - 1 tablespoon olive oil - 1 teaspoon lemon zest

How To:

    1. Take the lamb chops out of the refrigerator at least 30 minutes before cooking (or until they are room temperature) and season liberally with salt and pepper. 1. Place the olives, anchovies, garlic, lemon zest, parsley, capers, red onion, and 1 tablespoon olive oil into a food processor, or blender. Pulse until the mixture forms a smooth paste. 1. Rub the tapenade over the lamb chops. Leave about 1/4 cup for dolloping on top of the lamb chops after they are cooked. 1. Heat the remaining tablespoon olive oil in a large cast-iron skillet over medium-high heat. Once the pan is smoking hot, sear each side for 3-4 minutes for medium rare. Cook longer if needed to reach desired temperature. 1. Remove the lamb chops from the pan and let rest 10 minutes. Top with reserved tapenade. Serve and enjoy!

    "This lamb dish is spectacular, and a great meal for anyone who is trying to avoid gluten." ~Carrie