Provençal Herb-Crusted Lamb Chops with Olive Tapenade

Ingredients

• 8 pieces lamb chops, frenched
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 cup bread crumbs, fresh
• 2 tablespoons herbes de Provence
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup black olives, pitted
• 2 tablespoons capers, drained
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 tablespoon lemon juice, freshly squeezed
• 1 cup fresh parsley, chopped

Method

1. 01
   Preheat the oven to 400°F (200°C).
2. 02
   In a small bowl, mix together the Dijon mustard, 1 tablespoon of olive oil, salt, and pepper. Brush this mixture onto the lamb chops.
3. 03
   In a shallow dish, combine the bread crumbs and herbes de Provence. Dredge each lamb chop in the mixture, pressing gently to adhere.
4. 04
   Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Sear the lamb chops for 2-3 minutes on each side until golden brown.
5. 05
   Transfer the skillet to the preheated oven. Roast the lamb chops for 10-15 minutes, or until they reach desired doneness.
6. 06
   While the lamb chops are roasting, prepare the tapenade. In a food processor, combine the black olives, capers, garlic, olive oil, lemon juice, and parsley. Pulse until a coarse paste forms.
7. 07
   Remove lamb chops from the oven and let them rest for 5 minutes before serving.
8. 08
   Serve the lamb chops with a generous spoonful of olive tapenade on top.