Ingredients:
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!