Broiled Lamb Chops with Olive Tapenade

A simple mix of olives, olive oil, balsamic vinegar, garlic, and mustard brings out the full-bodied flavor of these tasty chops.


4 - 4 serving

Total Time

Prep Time

Cook Time


  • 1/2 c. drained pitted Kalamata olives minced
  • 2 tbsp. olive oil
  • 1 1/2 tbsp. balsamic vinegar
  • 1 clove garlic finely minced
  • 1 tsp. whole-grain Dijon mustard
  • 1 tsp. minced fresh rosemary
  • 1/2 tsp. grated lemon zest
  • 1 tsp. lemon juice
  • Salt and ground pepper
  • 12 rib lamb chops trimmed


Position rack so lamb on rack in broiler pan will be 8" from broiler; heat broiler.

Mix olives, 1 Tbsp. oil, 1/2 Tbsp. vinegar, garlic, mustard, rosemary, lemon zest, juice, and 1/4 tsp. pepper; reserve.

Mix 1/4 tsp. salt with remaining 1 Tbsp. vinegar; rub over chops.

Place on rack in broiler pan. Broil 4 min. per side for medium-rare, turning once. 

Spread olive mixture over chops while hot; serve.

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