Ingredients:

8 Lamb loin chops, cut 1 inch thick
1 1/8 TBSP Olive oil
1/3 TSP dried italian seasoning, crushed
1/3 TSP fresh ground black pepper
1 Recipe Tapenade
4 3-inch squares focaccia bread or 8 slices sourdough bread, toasted (optional)

Directions:

1. Trim fat from chops. For the rub, in a bowl combine olive oil, italian seasoning, and pepper. Evenly spoon rub 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 ( 145F) and 15 to 17 minutes for medium doneness (160F). ( For a gas grill,preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover; grill as above.)

3. Spoon Tapenade on the chops.If desired, serve with toasted focaccia bread.

TAPENADE:

In a blender or food processor combine 1/2 cup chopped roasted red sweet pepper; ½ cup thinly sliced pimiento-stuffed green olives;1 tablespoon olive oil; 1 tablespoon capers, drained; 1 tablespoon red wine vinegar; ½ teaspoon dried italian seasoning, crushed; 1 clove garlic, minced; and ¼ teaspoon black pepper. Cover and blend or process with several on/off turns until finely chopped. Set aside.