For centuries lamb has played a significant and symbolic role in in the springtime celebrations of Passover and Easter. We enjoy ushering spring’s uplifting and warmer weather with an elegant lamb chop dinner featuring our flavorful Greek to Me seasoning blend in three winning recipes: Greek to Me Lamb Chops with Tapenade, Roasted Lemon Potatoes, and a healthy Greek to Me Garden Salad. Combine milder weather with a lush Mediterranean-inspired menu and you might possibly end up feeling like a Greek god or goddess in your own kitchen.
INGREDIENTS:
Tapenade:
3/4 cup pitted Castelvetrano green olives
¾ cup pitted Kalamata olives
3 anchovy fillets, coarsely chopped
2 cloves garlic, coarsely chopped
2 tablespoons fresh lemon juice
¼ cup minced fresh parsley
1 tablespoon minced fresh rosemary
2 tablespoons Greek to Me Seasoning
¼ cup extra virgin olive oil
Lamb:
12 American loin lamb chops, about 1-inch-thick
Sea salt
Lemon wedges, for serving
3/4 cup pitted Castelvetrano green olives
¾ cup pitted Kalamata olives
3 anchovy fillets, coarsely chopped
2 cloves garlic, coarsely chopped
2 tablespoons fresh lemon juice
¼ cup minced fresh parsley
1 tablespoon minced fresh rosemary
2 tablespoons Greek to Me Seasoning
¼ cup extra virgin olive oil
Lamb:
12 American loin lamb chops, about 1-inch-thick
Sea salt
Lemon wedges, for serving
INSTRUCTIONS:
1. To make the tapenade: place all of the ingredients in a food processor and pulse the machine on and off several times until all the ingredients are finely chopped and evenly combined.
2. Season the lamb chops with a light sprinkle of salt and smear half of the tapenade mixture in a thin layer on both sides of the lamb chops. Place the chops in a nonreactive dish, cover with plastic, and marinate in the refrigerator for at least 2 hours, or as long as overnight.
3. When ready to cook, remove the lamb chops from the refrigerator, and prepare a gas or charcoal grill for cooking over medium-high heat. Lightly oil the grates of the grill. Grill the lamb chops over direct heat, for 3 to 4 minutes per side for medium rare meat, registering 130 to 135 F. on a meat thermometer.
4. Serve the lamb chops hot off the grill, garnished with lemon wedges, and the rest of the tapenade placed in a bowl alongside.
Serves 6
2. Season the lamb chops with a light sprinkle of salt and smear half of the tapenade mixture in a thin layer on both sides of the lamb chops. Place the chops in a nonreactive dish, cover with plastic, and marinate in the refrigerator for at least 2 hours, or as long as overnight.
3. When ready to cook, remove the lamb chops from the refrigerator, and prepare a gas or charcoal grill for cooking over medium-high heat. Lightly oil the grates of the grill. Grill the lamb chops over direct heat, for 3 to 4 minutes per side for medium rare meat, registering 130 to 135 F. on a meat thermometer.
4. Serve the lamb chops hot off the grill, garnished with lemon wedges, and the rest of the tapenade placed in a bowl alongside.
Serves 6
Written by Sarah Leah Chase
Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.
Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.
