Grilled Lamb Chops & Olive Tapenade • St. Francis Winery & Vineyards

Ingredients

• Pair with Cabernet Franc
• Place the garlic, capers, and anchovy lets in a food processor. Pulse to combine.
• Add olives, extra virgin olive oil, ground coriander and parsley. Pulse lightly to achieve a coarse chop, do not over purée. Reserve Olive Tapenade for later use.
• Prepare your outdoor grill and maintain a high temperature. Lightly oil chops with olive oil, then season with salt and pepper.
• Grill the chops, about ve minutes per side, until well browned on the outside and still pink on the inside. Let rest for three minutes.
• Place two lamb chops per person on a plate and top with the Olive Tapenade.