Lamb chops grilled on the barbecue in a fennel crust, spicy olive tapenade.

Mediterranean cuisine is renowned for its richness in flavors and healthy ingredients. Two key elements of this gastronomy are olive tapenade and fennel seeds. Tapenade, a delicious paste made from olives, and fennel seeds, an aromatic condiment, go perfectly with lamb chops, for example, to offer a culinary experience that is both tasty and revitalizing. In this article, we'll explore the origins, benefits, and uses of olive tapenade and fennel seeds.
Barbecue used: @NapoleonProducts Pro22 K-LEG
Ingredients
2 tbsp. fennel seeds
salt pepper
12 lamb chops
For the tapenade
2 cups pitted green or black olives
1/2 cup olive oil
2 salted anchovies
1/4 cup flat-leaf parsley
1 clove of garlic
1/4 cup slivered almonds
1 C. tablespoons drained capers
Instructions
Roast the fennel seeds in a dry hot pan for 1 minute. As soon as there is smoke, remove from the heat and start grinding the seeds in a grinder.
oil and salt the lamb chops. Sprinkle with fennel seed powder and let sit.
Light the BBQ for direct cooking.
Prepare the tapenade by combining all the ingredients except the flat-leaf parsley in a blender, and blend until you obtain the desired consistency. Add salt and pepper.
Finally add the flat-leaf parsley and give the blender another stroke to incorporate the parsley.
Grill the lamb chops on each side until medium rare, about 2 or 3 minutes per side depending on the thickness of the chops. The internal temperature of rosé lamb is 58°C.
All you have to do is set up your plates.
This recipe is inspired by Bobby Flay's original recipe.
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[@twmand]

Super vidéo merci à vous

[@mcsteph1483]

Merci pour la recette 😊

[@marleybakary6322]

merci chef ! justement demain nous fetons l'anniversaire de mon frere jai mariné des cotes d'agneaux entre autres pour le barbecue que je vais faire dans mon jardin !