Grilled Lamb Chops with Provençal Dressing

  • Servings: 4

Related Video

More Videos
The Perfect Burger Blend


  • 2 large anchovy fillets
  • 1 small garlic clove, smashed
  • 1 tablespoon fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 6 Calamata or Niçoise olives, pitted and coarsely chopped
  • 1/2 teaspoon very finely chopped thyme
  • 1/4 teaspoon very finely chopped rosemary
  • Salt and freshly ground pepper
  • Twelve 4-ounce baby lamb rib chops

How to make this recipe

  1. In a mini food processor, pulse the anchovy fillets with the smashed garlic and the lemon juice until finely minced. Add the olive oil and process the anchovy mixture until smooth. Add the chopped olives, thyme and rosemary and pulse to blend. Season the Provençal dressing lightly with salt and pepper and reserve.

  2. Light a grill or preheat a cast-iron grill pan. Season the lamb chops generously with salt and pepper. Grill the lamb chops over high heat, turning them once, until browned all over, about 7 minutes for medium-rare meat. Transfer the lamb chops to a large serving platter, spoon the Provençal dressing on top and serve.

Contributed By Photo © Frances Janisch Published July 2002

484219 recipes/grilled-lamb-chops-provencal-dressing 2013-12-06T23:30:03+00:00 Terrance Brennan fast-column|grilling-barbecuing|dinner-party|easter|fathers-day|french|4|fast|weeknight-dinner july-2002,grilled lamb,lamb chops,provencal dressing,french food,terrance brennan,fast lamb recipes,grilled-lamb-chops-provencal-dressing 484219

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5