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Grilled Lamb Chops with Fig and Olive Tapenade

Grilled Lamb Chops with Fig and Olive Tapenade



  • 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


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!