This is a quietly elegant dish, more so for its simplicity. The lamb chops are tossed in the oven, coated in a crunchy tapenade of orange, lemon, and olive that creates a bitter, zesty cloak for cooking the meat. There’s no browning or fussing, just the alchemy of time transforming the marinade into depth and resonance.
This dish would be great served with red cabbage for color, plus roasted shallots or leeks for a creamy mash and allium sweetness.
