One recipe for grilled chops is Bobby Flay’s grilled lamb chops with tapenade butter. To make this recipe, first set a grill to high heat. French 8 baby lamb chops, and brush them with olive or canola oil. Season each side with salt, freshly ground black pepper and 1 tablespoon of herbes de Provence. Press the herbs into the sides of the chops so they adhere while grilling.
Cook the seasoned chops on the grill until the outsides are charred and the meat is medium rare, about two to three minutes on each side. Serve two chops on each plate for four adults, top the chops with tapenade butter, and garnish them with fresh chopped oregano leaves.
To make the tapenade butter, add 1 1/2 sticks of slightly softened unsalted butter, 4 anchovy fillets, 3 coarsely chopped cloves of garlic, 1 teaspoon of chopped lemon zest and a pinch of red pepper flakes. Process the ingredients until they combine into a smooth consistency. Pit and coarsely chop 1 cup of Nicoise olives, and add them to the food processor with salt and freshly ground black pepper.
Pulse the processor until the olives are well incorporated. Transfer the mixture to a bowl, and let it set in the refrigerator, covered, for a minimum of one hour. Allow the butter to soften before serving with the lamb chops, approximately 10 minutes outside of the refrigerator.