Cook the Book: Grilled Lamb Chops with Rosemary Salt and Black Olive Sauce

Directions

1. 1.

   Heat your grill to high.

2. 2.

   Combine the salt and rosemary in a food processor and process until combined.

3. 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. 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. 5.

   Black Olive Sauce

6. 6.

   - makes 2/3 cup -

7. 7.

   1/2 cup mayonnaise

8. 8.

   Grated zest of 1 lemon

9. 9.

   2 teaspoons fresh lemon juice

10. 10.

    2 anchovy fillets, drained

11. 11.

    2 cloves garlic, chopped

12. 12.

    12 pitted Niçoise olives

13. 13.

    1/4 teaspoon kosher salt

14. 14.

    1/4 teaspoon freshly ground black pepper

15. 15.

    Procedure

16. 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.