Possum’s Recipe Book

Lamb Chops with Herb and Chilli Tapenade and Vine Tomatoes

Serves 2

2 chops (tapenade goes well with either lamb or pork)
1tbsp olive oil
2 stems of vine tomatoes
Make the tapenade first (recipe below)
Preheat oven to 160C (Fan).
Put the vine tomatoes on an oven tray and drizzle with a little olive oil.
Bake until done to your liking.
Heat olive oil in a fry pan and add chops.
Fry on both sided until done to your taste.
Serve chops with tapenade, baked vine tomatoes and salad.

For Tapenade

125g black olives
1tbsp capers – drained and rinsed
2 garlic cloves – roughly chopped
1 red chilli – deseeded and chopped
Handful fresh basil
Handful parsley
2-3tbsp olive oil
1tsp Dijon mustard
Place the olives, capers, garlic cloves and red chilli in the bowl of a hand blender 
and chop roughly.
Add herbs and blend again roughly chopped.
Pour mixture into a bowl and add olive oil.
Use within 2 days.