Lamb Lollipops with Black Olive Tapenade

Cut the rack between each bone with each piece about 1 inch thick with the bone still attached.

Make sure your grill is clean and pass a rag with oil on the grill so the meat doesn’t stick.

Heat the grill to medium high heat.

Season the lamb with salt and pepper.

Cook the lamb for 4 minutes per side or to an internal temperature between 140-145°F.

Remove from grill and allow the meat to rest.

Add all ingredients (except lamb and olive oil) in a food processor. Once mixed thoroughly add olive oil and blend in food processor for 1 minute.

Serve the tapenade over the lamb or on the side as a dipping sauce