Ingredients

8 large lamb rib chops

Salt

2 teaspoons finely chopped garlic

1 teaspoon finely chopped fresh rosemary

1 pound eggplant, peeled and sliced into ½-inch-thick rounds

5 tablespoons olive oil, plus more to taste

½ cup pitted Niçoise olives, finely chopped

2 tablespoons capers, rinsed and finely chopped

2 tablespoons basil, finely chopped

½ lemon

Preparation

  1. Light a grill. Season lamb with salt, garlic and rosemary and set aside.

  2. Toss eggplant with 2 tablespoons oil. Once grill is at medium-high heat, lay eggplant onto grate and cook until lightly browned and soft, about 3 minutes per side. Cut eggplant into ½-inch dice and transfer to a bowl. Stir in olives, capers, basil and remaining oil. Season to taste with salt, additional oil and a squeeze of lemon.

  3. Grill lamb on medium-high heat until exterior is lightly charred and interior is medium rare, 3-4 minutes per side. Let lamb rest 5 minutes before serving. To serve, divide lamb among four plates and spoon tapenade alongside.