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1
For the marinade: With a sharp knife, clean the chops, trimming away the excess fat cap and any bone fragments.
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2
In a medium mixing bowl, combine the mint, parsley, rosemary, thyme, lemon juice, bay leaf, salt and pepper with the olive oil.
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3
Place the lamb chops into large resealable plastic bag and pour the marinade over the top.
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4
Marinate for up to an hour.
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5
For the tapenade: In a food processor, pulse together the olives, orange zest, parsley, anchovy and chile until coarsely chopped.
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6
Drizzle in the olive oil and orange juice while continuing to pulse for about a minute, until the ingredients are incorporated and the tapenade is a coarse paste.
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7
Do not over process.
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8
Season with salt and pepper.
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9
For the t-bone lamb chops: Preheat the grill to medium-high heat.
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10
Using tongs and an oil-blotted paper towel, wipe down the grill grates to clean and create a nonstick surface.
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11
Remove the lamb from the marinade, wiping off excess, and sprinkle with salt and pepper.
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12
Place the chops onto grill, fat-side down.
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13
Grill for about 2 minutes and rotate 45 degrees to form a crosshatch mark.
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14
Continue grilling for another 2 minutes and flip.
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15
Rotate the lamb chops 45 degrees to finish and bring to desired cooking temperature, 5 to 6 minutes total for 135 degrees F internal temperature or medium-rare.
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16
Remove from the grill and allow to rest.
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17
To serve: Arrange the lamb chops on serving dish, garnishing each with about 1 tablespoon tapenade, finishing with torn mint and serving with remaining tapenade on the side.
