1 cup Niçoise or Kalamata olives, pitted

½ cup green or Castelvetrano olives, pitted

½ cup fresh parsley leaves

¼ cup extra-virgin olive oil, plus more for oiling the grill

2 tablespoons capers, rinsed and drained

2 to 3 anchovy fillets

1 clove garlic

12 lamb chops, preferably American, about 1 inch thick

1 lemon, cut into wedges

Assorted fresh crudités, for serving

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1. In a food processor, combine the Niçoise olives, green olives, parsley, olive oil, capers, anchovy fillets, and garlic. Pulse until finely chopped and the mixture is thick and cohesive.

2. Grill the lamb chops (instructions likely provided elsewhere). Serve with the olive tapenade and prepared crudités. Garnish with lemon wedges.

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