- 8 [1 1/2-inch / 4-cm thick] bone-in lamb chops
- Pickling or Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup [125 mL] extra-virgin olive oil
- 1/4 cup [60 mL] grossly chopped oil-packed stoned ripe olives
- 4 teaspoons [20 mL] drained capers
- 2 tablespoons [30 mL] freshly chopped Italian parsley
- 1 clove garlic, minced
- 1 small French shallot, chopped
- 1/2 teaspoon [2.5 mL] caraway
- 1 anchovy fillet [optional]
- 2 tablespoons [30 mL] lemon juice
- 1 whole lemon
- Freshly chopped Italian parsley, to garnish
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- Generously salt and pepper lamb chops with pickling or Kosher salt and freshly ground black pepper.
- Into a food processor, mix together extra-virgin olive oil, 1 1/2 tablespoons [22.5 mL] of grossly chopped ripe olives, drained capers, freshly chopped Italian parsley, minced garlic, chopped, caraway and some freshly ground black pepper.
- Pour half of this marinade into a glass dish large enough to hold the lamb chops; refrigerate remaining marinade.
- Lay lamb chops side-by-side into marinade; turn chops over and then, using a spoon, well coat lamb chops with marinade.
- Cover dish with plastic wrap and leave lamb chops to marinate at room temperature for no longer than 30 to 45 minutes, or leave to marinate refrigerated for at least 4 hours or better, overnight.
- Preheat barbecue until really hot.
- Remove lamb chops from marinade and brown chops onto hot barbecue rack for 5 to 7 minutes.
- Turn lamb chops over and brown chops for 5 minutes more, until medium-rare.
- Meanwhile, mix together remaining marinade and lemon juice to serve as a sauce; slice whole lemon into thin slices, then cut each slice into 8 wedges.
- Serve lamb chops garnished with remaining grossly chopped ripe olives, lemon wedges and freshly chopped Italian parsley.
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