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.
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Grilled Lamb Chops with Black Olive, Caper & Pine Nut Vinaigrette
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:
- 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.
- 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.
Tagged: capers, grilled lamb, Kalamata olives, lamb, lamb chops, lamb with vinaigrette, pine nuts, vinaigrette
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