Cook The Book: Grilled Lamb Chops With Rosemary Salt And Black Olive Sauce

• 1/4 cup kosher salt
• 2 tablespoons fresh rosemary leaves
• 8 (4-ounce) double-thick bone-in lamb chops
• 2 tablespoons olive oil
• Freshly ground black pepper
• Black Olive Sauce (
• )

1. Heat your grill to high.
2. Combine the salt and rosemary in a food processor and process until combined.
3. Brush the chops on both sides with the oil and season with a few teaspoons of the salt mixture and some pepper. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Flip the chops over and continue grilling to medium-rare, 2 to 3 minutes longer.
4. Remove from the grill, tent with foil, and let rest for 5 minutes before serving. Top each chop with a dollop of the black olive sauce, and serve the remaining sauce on the side.
5. 1/2 cup mayonnaise
6. Grated zest of 1 lemon
7. 2 teaspoons fresh lemon juice
8. 2 anchovy fillets, drained
9. 2 cloves garlic, chopped
10. 12 pitted Nicoise olives
11. 1/4 teaspoon kosher salt
12. 1/4 teaspoon freshly ground black pepper
13. Combine the mayonnaise, zest, juice, anchovies, and garlic in a food processor and process until smooth. Add the olives, salt, and pepper and pulse a few times just to incorporate the olives, not to puree them. Cover and refrigerate for at least 30 minutes or up to 8 hours before serving.

kosher salt, rosemary, chops, olive oil, freshly ground black pepper, black olive sauce

Taken from www.seriouseats.com/recipes/2008/08/grilled-lamb-chops-with-rosemary-salt-and-black-olive-sauce-recipe.html (may not work)