Tapenade Butter Recipes

Steps:

• Heat grill to high.
• Brush lamb chops with oil and season on both sides with salt and pepper and the herbes de Provence, pressing the herbs to adhere. Grill for 2 to 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Serve 2 chops per person topped with some of the Tapenade Butter. Garnish with fresh oregano, if desired.
• Place butter, anchovies, garlic, zest, and pepper flakes in a food processor and process until smooth. Add the olives, salt, and pepper and pulse until well combined. Scrape the mixture into a bowl, cover with plastic wrap, and refrigerate for at least 1 hour before serving, if desired. Remove the butter from the refrigerator 10 minutes before serving to soften slightly.
• Yield: about 1 1/2 cups

Steps:

• Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
• Serve on toasts.

Steps:

• Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.

Steps:

• Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.

Steps:

• Sprinkle chops with salt and pepper. Heat oil in large nonstick skillet over high heat. Add chops; sear just until brown, about 1 minute per side. Transfer to plate and cool.
• Melt butter in small nonstick skillet over medium heat. Add shallots and garlic; sauté until soft, about 3 minutes. Add cumin; stir 30 seconds. Transfer to medium bowl and cool. Mix ground lamb, pork, egg, 1/2 teaspoon salt, 1/4 teaspoon pepper, brandy, and Madeira into shallot mixture. Divide meat mixture into 4 equal portions. Press each meat mixture portion around each lamb chop, covering meat completely and pressing to adhere, leaving bones exposed. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Place lamb chops on sheet. Roast until thermometer inserted into center of chops registers 125°F to 130°F for medium-rare, about 20 minutes. Place 1 double chop on each of 4 plates. Top each with 2 slices Tapenade Butter.

Steps:

• Heat grill to high.
• Brush lamb chops with oil and season on both sides with salt and pepper and the herbes de Provence, pressing the herbs to adhere. Grill for 2 to 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Serve 2 chops per person topped with some of the Tapenade Butter. Garnish with fresh oregano, if desired.
• TAPENADE BUTTER:.
• Place butter, anchovies, garlic, zest, and pepper flakes in a food processor and process until smooth. Add the olives, salt, and pepper and pulse until well combined. Scrape the mixture into a bowl, cover with plastic wrap, and refrigerate for at least 1 hour before serving, if desired. Remove the butter from the refrigerator 10 minutes before serving to soften slightly.
• Yield: about 1 1/2 cups Tapenade Butter.