Grilled lamb chops with hazelnut tapenade

Ingredients

Preparation

For the hazelnut tapenade

1. In a food processor, process the hazelnuts, olives, capers, garlic, basil, parsley, and lemon zest. While the machine is running, slowly drizzle in the olive oil and pulse until coarse. Salt and pepper to taste. Set aside.

For the lamb chops

1. Preheat the grill to high heat. Oil the grill.
2. Brush the lamb chops with some olive oil, and season with salt and pepper.
3. Add the lamb chops to the grill. Cook without turning until grill marks appear, about 5 minutes. Flip the chops. Continue to cook until medium rare, about 4 to 5 minutes, depending on the thickness.
4. Top each piece of lamb with a spoonful of the tapenade.
5. Remove from the heat and let the chops rest for at least 5 minutes before serving.