Grilled Grassfed Lamb Chops Recipe

Remove lamb chops from refrigeration and let come to room temperature, about 20-30 minutes; pat dry with paper towels.

Prepare the marinade: in a small bowl combine olive oil, lemon juice, minced garlic, chopped rosemary, salt, and pepper.

Rub marinade all over the chops, coating evenly. Cover and rest for 20-30 minutes to allow flavors to penetrate.

Preheat the grill to high heat (about 450-500°F / 230-260°C) and oil the grates.

Grill the chops 2-3 minutes per side for medium-rare (adjust by thickness and desired doneness). Use tongs to flip; do not puncture the meat.

Transfer to a plate and tent loosely with foil; let rest 5-7 minutes before serving to reabsorb juices.

In a blender or food processor, combine Kalamata olives, capers, minced garlic, and lemon juice. Pulse to coarsely chop.

With the processor running, stream in olive oil until the mixture forms a chunky paste. Season with pepper; adjust lemon and oil to taste.

Transfer tapenade to a bowl and keep at room temperature until ready to serve.

In a skillet or the pan used to sear the chops, add a touch of oil or deglazing liquid and sauté minced shallot over medium heat until translucent, about 2-3 minutes.

Pour in red wine to deglaze; simmer until reduced by about half, scraping up browned bits from the pan.

Add lamb stock and simmer until the sauce is reduced to about 1/2 cup. Skim any foam.

Off the heat, whisk in butter to finish the sauce, then stir in thyme and season with salt and pepper to taste. If desired, strain.