Grilled Lamb Chops with Olive Tapenade

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  • 400 cal
  • 30g fat (6g sat)
  • 85mg chol
  • 810mg sodium
  • 4g carb
  • 2g fiber
  • 1g sugars
  • 30g protein


  • 8 bone-in lamb rib or loin chops, 1 1/4- to 1 1/2-inch thick
  • 4 tablespoons olive oil, divided
  • Salt and pepper, to taste
  • 1 cup mixed cured pitted black and green olives
  • 2 cloves garlic
  • 1 tablespoon capers, rinsed
  • 1 anchovy fillet, minced (optional)
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 cup plain Greek yogurt, for serving


Brush chops with 1 tablespoon olive oil and season with salt and pepper; let sit at room temperature for 30 minutes. Preheat a grill to medium-high heat.

Meanwhile, combine olives, garlic, capers and anchovy in a food processor. Pulse until roughly chopped (or chop by hand). Add parsley, thyme, mint, lemon zest, lemon juice and remaining 3 tablespoons oil; pulse until tapenade is a coarse paste. Season with salt and pepper.

Grill chops until browned outside and medium-rare within, 5 to 6 minutes per side for rib chops or 6 to 8 minutes per side for loin chops. Serve two chops per person, topped with a spoon of tapenade and a dollop of yogurt.

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