1/4 cup brine-cured black olives such as Kalamatas or Gaetas, finely chopped
1/2 cup fine bread crumbs
2 garlic cloves, chopped
1 T fresh oregano leaves, chopped
1/8 tsp red pepper flakes
5 T olive oil
6 lamb chops
Salt and black pepper
Preheat the oven to 450° F.
Combine olives, bread crumbs, garlic, oregano, and chili flakes, 1 Tbsp. olive oil in a bowl with black pepper to taste and mix well to combine.
Heat 2 T olive oil in sauté pan, season the lamb chops with salt and pepper and add them to the pan, and cook quickly until they are just browned on each side.
Remove the chops and let them cool on a sheet tray lined with a rack.
When the lamb has cooled, press the olive mixture evenly onto one side of each chop packing well so that the crumbs adhere to the meat.
Drizzle the remaining 2 Tbsp. of olive oil onto a clean sheet pan and place the chops, crumb side up, on it.
Roast the chops in the oven, without turning them over, until the crumbs have browned and the chops are cooked to your preferred doneness.
Remove the chops from the oven and serve.