Lamb with Black Olives

Serves: 4

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Total Time: 15

Prep Time: 5

Cook Time: 10

• 6 tablespoon(s) olive oil
• 4 tablespoon(s) ready-made tapenade
• 2 tablespoon(s) Pernod or Ricard
• 2  garlic cloves
• 8  loin lamb chops, each about 120g (3½oz)
• ground black pepper

Method

1. Mix together the olive oil, tapenade, Pernod or Ricard and crushed garlic, then rub into the lamb chops and season with black pepper. Leave to marinate for at least 30min. Barbecue or grill for 4-5min on each side.
2. Serve the lamb chops with lightly grilled fennel slices and courgettes and a squeeze of lemon juice.
3. Prepare ahead Complete to the end of step 1, but don't barbecue or grill. Cover and chill the chops overnight. Cook's tips Use lemon juice or dry white wine if you dislike Pernod's aniseed flavour. If you wish, you can serve the lamb with grilled slices of red pepper and aubergine instead of fennel and courgettes.

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