Seared Lamb Chops with Cracked Olive Topping
Seared Lamb Chops are easier to make than one may expect. Lamb has a very distinct taste, causing many people to shy away from it. It is a little more earthier or has a “gamey” taste. However, if you end up loving it, it opens a whole new world for you!
The marinade is delicious and would work for chicken as well. However, the combination of the lamb chops, yogurt and olives is definitely a winner. The olives are roughly chopped and no fuss. I used a mixture of Gaeta and Kalamata olives, both pitted. However, you can use a good green or black olive as well. Just not pimento olives. Mix in the freshly chopped herbs and splash of red wine vinegar to tie it all together. Makes it the perfect savory topping to go with the Greek yogurt that anchors the dish.
Because of the three components of the dish it makes presentation more interesting. Resting the lamb chops over top of the yogurt and topping it with a rustic olive topping makes this dish look impressive. It is perfect for the warmer weeknights ahead, or even a small dinner party! Works well as an appetizer too!
Seared Lamb Chops with Cracked Olive Topping
Seared lamb chops are surprisingly quick, easy, and flavorful. This dish is layered with a feta whipped greek yogurt and finished with an herby olive topping. Perfect for any weeknight or to impress company this spring!
ingredients
Marinade
1 1lb bone lamb rib chops
1/3 cup olive oil
¼ cup red wine vinegar
½ tbsp chopped fresh rosemary
1 tbsp light brown sugar
½ tbsp chopped fresh rosemary
1 tbsp garlic
1 tsp kosher salt
½ tsp black pepper
Olive Topping
½ cup roughly chopped Kalamata olives
1/1 tbsp olive oil
1 tbsp chopped fresh dill
½ tbsp minced garlic
1 tsp honey
1 tsp chopped fresh mint
½ tbsp dijon mustard
salt and pepper to taste
splash of red wine vinegar
Yogurt Base
1 cup greek yogurt
½ cup crumbled feta
½ tbsp lemon juice
pinch of kosher salt
instructions
Prepare the lamb chops by patting them dry with a paper towel and separating them. Cut down in between each bone to make the lamb chops individual. They should be in ¾ inch to one 1 inch thick chops
Whisk ingredients together for the marinade and then pour over the lamb chops in the Ziploc bag. Close and gently massage marinade into the lamb chops, making sure they are well coated. Place in the fridge for about 30 minutes or up to 2 hours. Make sure to take the lamb out to come to room temperature before cooking.
In a grill pan or heavy bottom ceramic pan (you can also use cast iron). Heat 1 ½ tablespoons of olive oil, over medium heat. Working in batches, sear each lamb chop on each side for 3 minutes per side. Remove from pan and reserve
In a medium size bowl combine ingredients for olive topping. Gently mix together until all incorporated.
In a small blender add the yogurt, feta, lemon juice, and salt. Blend until smooth.
Assemble: Spoon about ¼ of greek yogurt onto a plate, creating a large circle with the back of a spoon. Layer 2 lamb chops on top, spoon desired amount of olive mixture over top.