Lamb Chops with Figs and Olivies

FOR THE FIG AND OLIVE MIXTURE:
1 cup dried figs, stems removed
1 cup boiling water
¾ cup mix of green and kalamata olives, plus ¼ cup for garnish
3 tablespoons olive oil
2 tablespoons pine nuts
1 tablespoon balsamic vinegar
1 clove garlic, peeled
1 teaspoon minced fresh rosemary

FOR THE LAMB CHOPS:
2 pounds lamb chops
Salt and freshly ground black pepper, to taste

1. Heat a grill pan over medium-high heat or heat up your outdoor grill
2. Meanwhile prepare the fig and olive mixture. Place the figs in a medium-size bowl, add the boiling water and soak for 10 to 15 minutes. Drain well.
3. Combine 3⁄4 cup of the olives, the olive oil, pine nuts, vinegar, garlic and rosemary in a food processor and process until smooth.
4. Season the lamb chops with salt and pepper. Once your grill pan or grill is hot, grill the chops for 3 to 4 minutes per side, cooking them longer or shorter depending upon your desired doneness.
5. Slice the remaining 1⁄4 cup olives. Serve the chops with the fig and olive mixture, and garnish with the sliced olives


 Recipe from "Quick and Easy Paleo Comfort Food"