Grilled lamb on the bone with butter and tapenade

Ingredients:

Mutton

• 8 lamb chops on the bone, ends trimmed
• Olive or rapeseed oil
• 1 tbsp. Provencal herbs
• Butter with tapenade, recipe below
• Fresh oregano leaves, chopped for serving (optional)

Butter with tapenade

• 165 g unsalted butter, slightly softened
• 4 anchovy fillets
• 3 cloves garlic, coarsely chopped
• 1 tsp chopped lemon zest
• A pinch of red pepper flakes
• 1 cup pitted olives, chopped

Preparation:

1. Preheat grill to high.
2. Brush the bone-in patties with olive oil and sprinkle both sides with salt, black pepper, and herbes de Provence, pressing them into the meat. Grill for 2-3 minutes per side or until crisp and medium-rare. Serve 2 patties per serving with a little butter and tapenade. Sprinkle with fresh oregano, if desired.

3. Butter with tapenade:

   
   Place the butter, anchovies, garlic, zest, and red pepper flakes in a food processor and pulse until smooth. Add the olives, salt, and black pepper and pulse until smooth. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour before serving. Remove the butter and tapenade from the refrigerator 10 minutes before serving to soften slightly.