:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/QadRzVBv4Fb6OpkR2jmL/2c8644880035c346ffc784181ad48a.jpg "Grilled Lamb Chops with Broccolini and Olive-Pistachio Sauce")
Grilled Lamb Chops with Broccolini and Olive-Pistachio Sauce
We chatted with award-winning chef Thomas Boemer to get some great grilling tips, and a few excellent recipes too, like these Grilled Lamb Chops with Broccolini and Olive-Pistacho Sauce. Picholine olives, an elongated, green French variety with a firm texture and mild, fruity flavor, lend just the right amount of brininess to this chunky yet elegant sauce.
Ingredients
- 1⁄2 Cup picholine olives, chopped
- 1⁄4 Cup pistachios, shelled and chopped
- 1⁄4 Cup golden rasins
- 1⁄2 Cup olive oil
- 1 teaspoon thyme, chopped
- 1 teaspoon parsley, chopped
- 1 tablespoon With
- 1⁄2 teaspoon Lemon zest
- 8 lamb loin chops
- 2 lb broccolini, washed and dried
- salt
- freshly ground black pepper
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Directions
Prepare a very hot grill.
In a small bowl, mix together the picholine olives, pistachios, golden raisins, olive oil, thyme, parsley, honey, and lemon zest. Finish with salt and freshly ground black pepper to taste.
Season the lamb chops with salt and pepper and grill 2 minutes on each side on the hot grill.
Set the chops aside, tented with foil, and let rest.
Season the broccolini with salt, pepper, and olive oil, and place directly on the grill until fully cooked, about 7 to 8 minutes, turning halfway through.
Toss the grilled broccolini with 2 tablespoons of the olive sauce. Divide the dressed broccolini among 4 plates, top with 2 lamb chops each, and finish with the remaining olive sauce.
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