@geoffreyzakarian: Sunday grilling with my Kenyon Signature Grill 🔌 Today’s menu: grilled lamb chops with tapenade. You can find the full recipe below: Ingredients: 1 cup Nicoise or Kalamata olives, pitted 1/2 cup green or Castelvetrano olives, pitted 1/2 cup fresh parsley leaves 1/4 cup extra-virgin olive oil, plus more for oiling the grill 2 tablespoons capers, rinsed and drained 2 to 3 anchovy fillets 1 clove garlic 12 lamb chops, preferably American, about 1 inch thick 1 lemon, sliced into wedges Directions: 1 Combine the Nicoise olives, green olives, parsley leaves, olive oil, capers, anchovy fillets and garlic in a food processor. Pulse until finely chopped and the mixture is tight. Set aside. 2 Combine the lamb chops and half of the tapenade in a large bowl (reserve the remaining tapenade for garnish). Refrigerate and allow to marinate for 2 hours or up to overnight. 3 Preheat the grill to medium-high.

Geoffrey Zakarian

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Monday 18 May 2026 13:11:33 GMT