4 lamb chops (bone-in, 3/4' thick)
1/4 cup Extra Virgin Olive Oil
3 Tbsp Herbes de Provence Spice Blend
1 1/2 Tbsp Garlic Salt
4 Tbsp Black Olive Spread (tapenade)
8 oz Yogurt

• Set broiler to broil.
• Brush one side of each chop with olive oil. Sprinkle on herb blend, followed by a dash of garlic salt.
• Place chops on broiler and cook for 5 to 8 minutes (based on desired doneness).
• Remove chops from boiler, turning them over.
• Brush the uncooked side with olive oil.
• Sprinkle on herb blend, followed by a dash of garlic.
• Return chops to the broiler and cook for another 4 to 7 minutes (based on desired doneness). Remove chops from the broiler.
• Evenly spread the olive spread on the top of each chop.
• Place the chops back in the broiler and cook for an additional 3 minutes.
• Remove chops from the broiler. Place a dollop of yogurt on each chop.

Serve with saffroned Basmati rice and crisp-tender steamed asparagus.

This recipe serves 4