Grilled lamb chops recipe, bursting with fresh herbs and Mediterranean flavours and paired with a homemade Greek Kalamata olive tapenade.
Lamb Chop Temperatures
We recommend serving these chops cooked medium.
- Rare: 52 °C
- Medium rare: 56 °C
- Medium: 60 °C
- Medium well: 65 °C
- Well done: 71 °C
Greek Lamb Chops Recipe
Ingredients
For the lamb chops
- 4 long bone lamb cutlets
- 1 tbsp coriander seeds
- 1 rosemary sprig
- ½ chilli
- 1 tsp sea salt flakes
- 1 tsp black pepper
- 2 tbsp olive oil
For the tapenade
- 150g Kalamata olives (stone in)
- 3 sun-dried tomatoes in oil
- 1 tsp fennel seeds
- ½ chilli
- ½ garlic clove
- Lemon zest
- Sprig of fresh thyme
- Small sprig of fresh rosemary
- Olive oil
Directions
Marinade the lamb chops
- Begin by crushing the coriander seeds in a pestle and mortar or by using the flat side of a broad knife against a board.
- Once the seeds are crushed, strip the rosemary needles from the stem and chop finely. Deseed the chilli and dice finely before mixing with the remaining ingredients to form a paste.
- Rub this over the lamb chops and space on a tray to sit and infuse at room temperature for 30 minutes.
Prepare the olive tapenade
- Prepare the tapenade by squashing the olives to remove the stones. Chop the olives and tomatoes and mix together. Finely chop the deseeded chilli and garlic before adding to the olive and tomatoes.
- Cut the lemon zest into thin strips and finely chop the rosemary before adding to the mixture with the stripped thyme leaves and fennel seeds. With all of the ingredients together on the board chop through a few times to incorporate them before adding a few tablespoons of oil from the sun-dried tomatoes and olive oil.
Grill the lamb chops
- Preheat the grill to a medium heat.
- Cook the lamb chops until they reach a core temperature in the low – mid 60’s degrees celsius before removing. *Cooking from room temperature at a slightly lower grill temperature gives the fat along the bone time to render and turn crispy without overcooking the eye of the lamb chop.
- Mix the flour with a little water and stir it in. Bring to the boil and allow the sauce to thicken. Whisk in the butter, and sieve before serving.
- Divide the tapenade and chops between 4 serving plates and serve as a light starter or tasting plate.
