Grilled Rosemary Lamb Chops With Fig & Black Olive Tapenad

• 1 cup loosely packed flat leaf parsley leaves
• 12 garlic cloves
• 1/3 cup finely chopped rosemary
• 12 oil-packed anchovy fillets, drained and coarsely chopped
• 2 T minced fresh thyme leaves, or 2 tsp dried crumbled
• 4 tsp freshly ground black pepper
• 2 tsp kosher salt
• 3/4 cup olive oil
• 1/2 cup dry red wine, such as Sangiovese or Chianti
• 1 T fresh lemon juice
• 24 well-trimmed baby loin lamb chops, rib bones frenched
• Fig & Black Olive Tapenade

1. In a food processor, combine the parsley, garlic, rosemary, anchovies, thyme, pepper, salt & olive oil. Puree until smooth. Transfer to nonreactive container. Stir in wine and lemon juice. This marinade can be prepared several days in advance; store in 'fridge.
2. In a nonreactive container, combine the chops and the marinade. Refrigerate, covered for at least 3 hours, and up to 24.
3. When grill is read, lift chops from the marinade, and reserve the marinade. Wipe the marinade from the bones, and lay them on the rack. Grill about 2-3 minutes per side for rare meat (which is really how lamb this young and tender should be served)
4. Transfer to heated plates, spoon on a dollop of tapenade beside each portion and serve at once.

flat leaf parsley leaves, garlic, rosemary, oil, t, ground black pepper, kosher salt, olive oil, red wine, t, baby loin, black olive tapenade

Taken from www.epicurious.com/recipes/member/views/grilled-rosemary-lamb-chops-with-fig-black-olive-tapenad-50100465 (may not work)