Lamb and olives are a perfect combination. Enjoy these simple chops with the salty and delicious olive spread.
This recipe also contains one of our Balanced Bites Spice Blends - GREEK Spice Blend - which you can shop here!
- 1/2 cup pitted Kalamata olives
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon capers
- 1/2 teaspoon anchovy paste
- 1/2 teaspoon dried oregano leaves
- Juice of 1/2 lemon
- 2 tablespoons bacon fat or coconut oil
- 2 pounds lamb chops
- 1 tablespoon GREEK Spice Blend
Make the olive tapenade: Combine the olives, olive oil, capers, anchovy paste, oregano, and lemon juice in a food processor and process until fairly smooth, but with some texture remaining.
Preheat the oven to 400°F.
In a large oven-safe skillet over medium heat, melt the bacon fat. While the pan heats, sprinkle both sides of the lamb chops with the Greek Blend. Sear the chops for 2 minutes on each side, then place the entire pan in the hot oven for 2 minutes. Remove the chops from the oven.
To serve, top each lamb chop with a dollop of the tapenade.