Fennel-rubbed baby lamb chops with spicy green olive tapenade from Bobby Flay's Barbecue Addiction by Bobby Flay and Stephanie Banyas and Sally Jackson

  • brined capers
  • lemons
  • green olives
  • parsley
  • jalapeño chiles
  • fennel pollen
  • anchovies
  • baby lamb rib chops
  • slivered almonds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on August 07, 2013

    p. 209 – I didn’t make the tapenade as we had some green olive tapenade to use up and that’s actually what inspired me to make these chops. It struck me that oddly enough; prior to this I’d never grilled lamb chops without marinating them first. Not sure if this was a factor but our chops were tougher than we are accustomed to. Also, even though I used ground fennel and crushed fennel then finished the dish with fennel pollen, surprisingly these didn’t have enough fennel flavour for our tastes. In fact, the fennel flavour was almost indiscernible. For all these reasons, I wouldn’t make these again.

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