Grilled Lamb Chops With Eggplant Tapenade
- 8 large lamb rib chops
- Salt
- 2 teaspoons finely chopped garlic
- 1 teaspoon finely chopped fresh rosemary
- 1 pound eggplant, peeled and sliced into 1/2-inch-thick rounds
- 5 tablespoons olive oil, plus more to taste
- 1/2 cup pitted Nicoise olives, finely chopped
- 2 tablespoons capers, rinsed and finely chopped
- 2 tablespoons basil, finely chopped
- 1/2 lemon
- 1. Light a grill. Season lamb with salt, garlic and rosemary and set aside.
- 2. Toss eggplant with 2 tablespoons oil. Once grill is at medium-high heat, lay eggplant onto grate and cook until lightly browned and soft, about 3 minutes per side. Cut eggplant into 1/2-inch dice and transfer to a bowl. Stir in olives, capers, basil and remaining oil. Season to taste with salt, additional oil and a squeeze of lemon.
- 3. Grill lamb on medium-high heat until exterior is lightly charred and interior is medium rare, 3-4 minutes per side. Let lamb rest 5 minutes before serving. To serve, divide lamb among four plates and spoon tapenade alongside.
chops, salt, garlic, fresh rosemary, eggplant, olive oil, niueoise olives, capers, basil, lemon
Taken from www.epicurious.com/recipes/member/views/grilled-lamb-chops-with-eggplant-tapenade-52453611 (may not work)