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Grilled Lamb Chops with Broccolini and Olive-Pistachio Sauce

French Grilling Olives Lamb Chop Pistachio Dinner Minneapolis-St. Paul Olive Oil Lemons Raisins Parsley Peppercorn Thyme Lamb Honey Broccoli Salt Easy
French Grilling Olives Lamb Chop Pistachio Dinner Minneapolis-St. Paul Olive Oil Lemons Raisins Parsley Peppercorn Thyme Lamb Honey Broccoli Salt Easy
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Grilled Lamb Chops with Broccolini and Olive-Pistachio Sauce
4 servings Easy
(0) Total: Active:
PREVIOUS: Pork Chops with Cherry Sauce NEXT: Lamb Chops with an Olive-and-Herb Crust

Ingredients (12)

  • 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 honey
  • 1/2 teaspoon lemon zest
  • 8 lamb loin chops
  • 2 pounds broccolini, washed and dried
  • salt
  • freshly ground black pepper
Tip
How to Pick Lamb
Lamb is readily available in most supermarkets. The freshest lamb will have soft pink and red flesh with marbling throughout. Avoid anything that looks grey in color.
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Next: How to Freeze Lamb
Tip
How to Freeze Lamb
Wrap the lamb in it in its original packaging, airtight, with plastic wrap or aluminum foil. From there, you can also place the meat in an airtight freezer bag to prevent freezer burn. Chops and loins fare best when wrapped individually.
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Next: How to Thaw Lamb
Tip
How to Thaw Lamb
Lamb can be defrosted in three ways. As with most meat, refrigeration is the most effective, albeit slowest method. Lamb meat defrosted in the fridge can actually be re-frozen before or after cooking, though there may be a loss of moisture. If you're in a pinch, lamb can be defrosted in the microwave, or placed in a bowl of cold water (which should be replaced every 30 minutes).
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Next: How to Pick Lamb

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. Golden raisins and a dash of honey bring sweetness, while a whisper of lemon zest brightens the dish, and fresh thyme and parsley elevate the sweet, nutty, and salty notes. Perfectly grilled, juicy lamb chops and charred, crisp-tender broccolini are delicious in their own right, but their simple seasoning lets the sauce really shine.

If you love lamb chops as much as we do, you should also get our Vietnamese Lamb Chops recipe, or our Lamb Chops with an Olive-and-Herb-Crust recipe.

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Instructions

  1. 1Prepare a very hot grill.
  2. 2In 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.
  3. 3Season the lamb chops with salt and pepper and grill 2 minutes on each side on the hot grill.
  4. 4Set the chops aside, tented with foil, and let rest.
  5. 5Season 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.
  6. 6Toss 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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