Provencal Herbed Lamb Chops with Sun-Dried Tomato Tapenade

Ingredients

• 8 pieces lamb chops, trimmed of excess fat
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1 teaspoon black pepper, freshly ground
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 2 cloves garlic, minced

• 1 cup sun-dried tomatoes, chopped
• 1 cup kalamata olives, pitted and chopped
• 1 tablespoon capers, rinsed
• 1 tablespoon lemon juice, freshly squeezed
• 2 tablespoons olive oil
• 1 teaspoon fresh basil, chopped

Method

1. 01
   In a large bowl, combine olive oil, sea salt, black pepper, rosemary, thyme, and garlic. Add the lamb chops, ensuring they are well coated with the marinade. Let them marinate for at least 15 minutes.
2. 02
   While the lamb chops are marinating, prepare the sun-dried tomato tapenade. In a food processor, combine sun-dried tomatoes, kalamata olives, capers, lemon juice, olive oil, and basil. Pulse until you achieve a coarse paste. Set aside.
3. 03
   Preheat a grill or grill pan over medium-high heat. Once hot, add the marinated lamb chops.
4. 04
   Grill the lamb chops for about 3-4 minutes on each side, depending on thickness and preferred doneness. They should be golden and charred on the outside and juicy on the inside.
5. 05
   Remove the lamb chops from the grill and let them rest for 5 minutes to allow the juices to redistribute.
6. 06
   Serve the lamb chops hot, topped with a generous spoonful of sun-dried tomato tapenade.