Prep: 25 minutes

Grill: 12 minutes

Ingredients

8 lamb loin chops, cut 1-inch thick
1 Tbsp. olive oil
1⁄2 tsp. dried Italian seasoning, crushed
1⁄4 tsp. black pepper
1 recipe Tapenade (see below)
4 3-inch squares focaccia bread or 8 slices sourdough bread, toasted

Directions

1. Trim fat from chops. For rub, in a small bowl combine olive oil, Italian seasoning, and pepper. Spoon evenly over chops; rub in with your fingers.

2. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare (145°F) and 15 to 17 minutes for medium doneness (160°F). (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.)

3. Spoon Tapenade on chops; serve with toasted focaccia bread.

Makes 4 servings.

Tapenade
In a blender or food processor combine 1⁄2 cup chopped roasted red sweet pepper; 1⁄2 cup pimiento-stuffed green olives, sliced; 1 tablespoon olive oil; 1 tablespoon capers, drained; 1 tablespoon red wine vinegar; 1⁄2 teaspoon dried Italian seasoning, crushed; 1 clove garlic, minced; and 1⁄4 teaspoon black pepper. Cover and blend or process with several on/off turns until finely chopped. Cover and chill for up to 1 hour.