6 tbs. Santa Barbara Extra Virgin Olive Oil
4 cloves garlic, minced
1 cup medium black non ferrous canned olives
1 cup medium green non ferrous canned olives
½ tsp. salt
¼ tsp fresh ground black pepper
8 (5 oz.) lamb rib chops, about 1 in. thick

Light the grill or heat the broiler. In a shallow dish combine 4 tbs. of Extra Virgin Olive Oil with the garlic, minced olives and salt and pepper. Add the lamb chops and turn to coat. Grill over hight heat or broil the lamb chops for 5 minutes, basting with remaining olive oil maridade. Turn and cook an additional 5 minutes, or until meat is done. Cooking times will vary. Enjoy!