Cook the Book: Grilled Lamb Chops with Rosemary Salt and Black Olive Sauce
Salts flavored with herbs and spices add loads of flavor to meat and fish. Making them couldn't be simpler: just pulse salt and your seasoning of choice together in a food processor. (While you could simply stir the herbs and salt together in a bowl, grinding them together in the processor releases the oils and heightens the flavors.)
Today's Cook the Book recipe for grilled lamb chops with black olive sauce, excerpted from Bobby Flay's Grill It!, includes a aromatic rosemary salt. If you prefer, substitute oregano or fresh thyme. Make extra and store it in an airtight container, or pour it into cute jars to give as housewarming gifts.
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- Yield:4 servings
Ingredients
- 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 (recipe follows)
Directions
-
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.
-
6.
- makes 2/3 cup -
-
7.
1/2 cup mayonnaise
-
8.
Grated zest of 1 lemon
-
9.
2 teaspoons fresh lemon juice
-
10.
2 anchovy fillets, drained
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11.
2 cloves garlic, chopped
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12.
12 pitted Niçoise olives
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13.
1/4 teaspoon kosher salt
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14.
1/4 teaspoon freshly ground black pepper
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15.
Procedure
-
16.
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.
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