Instructions: Season the lamb generously with salt and pepper. In a food processor, combine the oil, 1 1/2 tablespoons of the olives, the capers, parsley, garlic, shallot, cumin, anchovy if using, and more pepper. Place half the mixture in a bowl (refrigerate the remaining marinade) and add the lamb chops, turning them and spooning the marinade over to coat. Cover and marinate at room temperature 30 to 45 minutes or refrigerate for at least 4 hours or overnight.

Heat the grill. Lay the chops on the grill and cook until seared, about 5 to 7 minutes. Turn and grill until medium-rare, 5 more minutes.

Meanwhile, combine the remaining marinade with the lemon juice and use as a sauce. Garnish with the remaining olives, lemons that have been thinly sliced crosswise and then the slices cut into eighths, and parsley.

Roasting variation: Season 4 (1/2-pound), 3-bone racks of lamb (Frenched) with salt and pepper. Combine 1/3 cup extra-virgin olive oil, 5 pitted oil-cured black olives, 1 tablespoon drained capers, 2 teaspoons chopped Italian parsley, 1 teaspoon minced garlic, 1 teaspoon chopped shallot, 1/4 teaspoon ground cumin, anchovy (if using) and pepper in a food processor. Coat the lamb with marinade and place in a bowl. Marinate as directed.

Heat the oven to 500 degrees. Arrange racks of lamb in a roasting pan in one layer. Drizzle any marinade over; roast 7 minutes. Transfer to a plate.

Skim fat from roasting pan and add 1/4 cup dry white wine, 1/4 cup chicken broth and 1 tablespoon lemon juice. Return lamb to pan, browned-side down. Sprinkle with 2 tablespoons chopped black olives and the sliced lemon. Continue to roast until medium-rare, 7 to 9 minutes. Serve with pan juices garnished with parsley.

This recipe yields 4 servings.

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