• 1 cup Nicoise or Kalamata olives, pitted
• 1/2 cup green or Castelvetrano olives, pitted
• 1/2 cup fresh parsley leaves
• 1/4 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, sliced into wedges
• Choice of fresh assorted vegetables for serving

1. Combine the Nicoise olives, green olives, parsley leaves, olive oil, capers, anchovy fillets and garlic in a food processor. Pulse until finely chopped and the mixture is tight. Serve with fresh vegetables.

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