Grilled Lamb Chops with Savory Artichoke Tapenade

Grilled Lamb Chops with Savory Artichoke Tapenade

   4 SERVINGS    10 MINUTE PREP TIME     25 MINUTE COOK TIME

Ingredients

4 Shepherd’s Pride or Cedar Springs lamb chops (loin, rib, sirloin or
shoulder)
4 medium cloves garlic, thinly sliced
4 tablespoons extra virgin olive oil
1/2 medium (1 cup) fennel bulb, diced 1/4-inch
1 cup imported green and black olives, chopped
1 cup marinated artichoke hearts, chopped
1/2 cup cherry tomatoes, quartered
1/2 teaspoon fresh rosemary, chopped
1/4 teaspoon dried oregano
Salt and pepper, to taste

Directions

  1. In a large saucepan or medium skillet, over medium heat, cook garlic in oil until just golden brown around the edges.
  2. Stir in fennel, olives and artichoke; heat for 5 minutes.
  3. Add tomatoes, rosemary and oregano; continue cooking until mixture is just heated. Add salt and pepper to taste.
  4. Cook times will vary depending on thickness of chops. For 1-inch chops, broil, grill or pan-fry chops over medium heat for approximately 4 to 6 minutes per side or until desired doneness.
  5. Spoon warmed sauce over chops.

Recipe and image provided by the American Lamb Board.

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