How To Make Grilled Lamb Chops with Tapenade Jus - Best Recipe | Charleston Magazine
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Ingredients
- 3-4 racks of lamb (3-4 chops per person), trimmed of fat
- 1½ cups black olives, pitted
- 4 cloves garlic, roughly chopped
- 1 Tbs. capers, rinsed
- 4-5 anchovy filets, rinsed
- 3 Tbs. roughly chopped flat parsley
- Black pepper, to taste
- 1 Tbs. brandy
- 1 Tbs. fresh lemon juice
- Salt, to taste
- Olive oil
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