Grilled Lamb Chops with Fig and Olive Tapenade Print Recipe We're really sorry... ...we don't currently have that one in stock Please add your email and we'll notify you when it's back Grilled Lamb Chops with Fig and Olive Tapenade (Back to product) Home » Main Courses Grilled Lamb Chops with Fig and Olive TapenadeIngredients: Lamb: 4-6 Lamb Chops, double bone Oli + Ve Extra Virgin Olive Oil 1T Rosemary, freshly chopped 2 Garlic cloves made into a paste ½ Lemon, squeezed (used for serving) Fig and Olive Tapenade: 1T Fig (well, well chopped) or, better yet, fig spread 4T Olives, Kalamata recommended, chopped 1T Shallot, finely diced 2T Oli+Ve Extra Virgin Olive Oil 1t Garlic, fresh, made into a paste with 1 tablespoon olive oil Directions: Lamb: Marinate lamb in oil, rosemary and garlic for at least 4 hours. Season with salt and pepper before cooking. Place on hot grill and cook until desired doneness. Fig and Olive Tapenade: Mix fig, olives, shallot, olive oil and garlic for tapenade. Season to taste with salt and pepper. Apply tapenade over chops after cooking. Squeeze lemon over chops and serve. Serves 4-6 *Compliments of Stonesthrow Winery. Check them out at www.stonestrowwinery.com!