Bobby Flay smeared this onto crispy grilled, medium rare lamb chops.

Tapenade Butter

Recipe By: Bobby Flay

3/4 cup (1 1/2 stick) unsalted butter -- slightly softened
4 anchovy fillets
3 clove garlic -- coarsely chopped
1 teaspoons chopped lemon zest
pinch red pepper flakes
1 cup Nicoise olives -- pitted and coarsely chopped
Salt and freshly ground black pepper

Place butter, anchovies, garlic, zest, and pepper flakes in a food
processor and process until smooth. Add the olives, salt, and pepper
and pulse until well combined. Scrape the mixture into a bowl, cover
with plastic wrap, and refrigerate for at least 1 hour before
serving, if desired. Remove the butter from the refrigerator 10
minutes before serving to soften slightly.

Yield: about 1 1/2 cups


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