Grilled Lamb with Pistachio-Olive Tapenade
This Grilled Lamb recipe is from The Mediterranean Diet Made Easy Cookbook and is served with the most delicious Pistachio-Olive Tapenade.
Servings 4 servings
Ingredients
- 1 lb lamb loin chops
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 large shallot, roughly chopped
- 1 clove garlic, roughly chopped
- 1 cup chopped Italian parsley
- 1/3 cup chopped mint
- 1/2 cup pistachios, shells removed
- 2 tbsp fresh lemon juice
- 1/4 cup olives, pitted
- 1 tbsp capers
- 1 tsp red pepper flakes
- 1/2 cup extra virgin olive oil
Instructions
- Allow the lamb loin chops to come to room temperature, then evenly sprinkle them with the salt and pepper.
- Heat a grill pan or heavy duty skillet over medium-high heat
- While the lamb is coming to temperature and the pan is heating up, make the tapenade. In a food processor, combine the shallot, garlic, parsley, mint, pistachios, lemon juice, olives, capers and red pepper flakes. Pulse until everything is finely chopped. With the food processor running, slowly add in the olive oil. Puree until the tapenade is well combined the similar to the consistency of a thick pesto. Set asdie.
- Grill your lamb for 4-5 minutes on each. You can tell your lamb is done by lighting pressing on the surface. If it gives easily but is still firm to the touch, it is done and cooked to medium-rare. If you prefer your lamb more well done, cook until the texture when pressed is more first with little to no give. Remove from the heat and allow o rest for 5-8 minutes.
- Serve with the prepared tapenade.