Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli

• 1/2 cup prepared mayonnaise
• 1 lemon, zested
• 2 teaspoons fresh lemon juice
• 2 anchovy fillets, drained
• 2 cloves garlic, chopped
• 3 tablespoons pitted nicoise olives
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 tablespoons fresh rosemary plus sprigs, for garnish
• 1/4 cup kosher salt
• 12 bone-in baby lamb chops, Frenched
• 2 tablespoons olive oil
• Freshly ground black pepper

1. Combine the mayonnaise, zest, juice, anchovies and garlic in a food processor and process until smooth.
2. Add the olives and salt and pepper and pulse a few times just to incorporate the olives, not puree them.
3. Cover and refrigerate for at least 30 minutes before serving.
4. Can be made 8 hours in advance and refrigerated.
5. Combine the rosemary and salt in a food processor and process until combined.
6. Heat the grill to high.
7. Brush the chops on both sides with oil and season with a few teaspoons of the salt and freshly ground black pepper.
8. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes.
9. Flip the chops over and continue grilling to medium-rare doneness, 2 to 3 minutes longer.
10. Let rest 5 minutes before serving.
11. Top each chop with a dollop of the aioli.
12. Garnish with rosemary sprigs.

mayonnaise, lemon, lemon juice, anchovy, garlic, nicoise olives, kosher salt, freshly ground black pepper, rosemary, kosher salt, lamb chops, olive oil, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-lamb-chops-with-rosemary-salt-and-tapanade-aioli-recipe.html (may not work)