Grilled Lamb Chops with Black Olive, Caper & Pine Nut Vinaigrette

Lamb Chops with Olive, Pine Nut Caper Vinaigrette

This type of recipe is an example of how a well-stocked pantry can inspire a unique dinner idea.  With a jar of sliced kalamata olives and capers in the fridge, along with some buttery pine nuts in the pantry, I decided to make a Mediterranean-inspired vinaigrette to pair with grilled lamb chops.  Simply mix the pantry staples together along with some freshly ground black pepper, some fresh thyme and a drizzle of olive oil and voila—a lovely topping for any grilled protein you have in mind is right at your fingertips.

(To view this recipe, click on the blue title of the blog post above*)

Grilled Lamb Chops with Black Olive, Caper & Pine Nut Vinaigrette

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 3
  • Difficulty: easy
  • Recipe type: Entree

Ingredients:

  • 6 lamb chops
  • salt and pepper
  • olive oil
  • 1/4 cup sliced Kalamata olives
  • 2 Tablespoons capers, drained
  • 2 Tablespoons pine nuts
  • fresh thyme

Directions:

  1. Spray a grill pan with olive oil spray. Season both sides of each lamb chop with a pinch of salt and pepper. Heat the grill to high heat; sear the lamb chops on both sides—about 3-5 minutes per side.
  2. For the vinaigrette, combine the olives, capers and pine nuts in a small bowl; season with a big grinding of black pepper and add in about ½ teaspoon of fresh thyme leaves. Drizzle with 1 Tablespoon of olive oil. Allow the vinaigrette to sit at room temperature; stir and serve on top of the cooked lamb chops.

Published on by

Tagged: , , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *