Vacation was filled with good food, friends and family.
It was better than ever.
Coming home to a gorgeous Middle Tennessee spring with summer on the way was even better.
We’re taking a brief respite from seafood.
For about a day.
But what a way to take a break by having some grilled lamb chops, fresh asparagus and a great salsa to top the chops, using my homemade Tapenade with some happy additions.
It’s good to be home.
2 tbsp black olive Tapenade*
½ cup roasted red bell peppers
1/4 cup chopped fresh Italian parsley
2 tbsp capers
A good splash of balsamic vinegar
¼ cup sun dried tomatoes in oil, chopped
Makes about ¾ cup.
Combine and serve on top of the grilled chops.
4 good sized lamb chops, seasoned with a good squeeze of fresh lemon juice, coarse salt and freshly ground black pepper
Grill 4 minutes per side.
Black Olive Tapenade
¼ cup toasted pine nuts
1-¼ cup pitted Nicoise olives
1 tbsp garlic confit (or 4 fat garlic cloves, peeled)
4 anchovy fillets
¼ cup extra virgin olive oil
Freshly ground black pepper
Put pine nuts, olives, garlic, anchovies and olive oil in food processor and pulse off and on til thick but not mush. Season to taste with freshly ground black pepper.
Makes about 1-½ cups. Keep top covered with olive oil and this will last indefinitely in the refrigerator.
Yes, this appeared several weeks ago. Versatility is its middle name!