Serving Size: 14
Divide lamb evenly between bones to make 14 individual lamb chops. In large bowl, combine garlic, rosemary, thyme, sage and olive oil; mix well. Dip lamb chops in marinade and drain excess; arrange in single layer in nonreactive pan and let stand in refrigerator for 2 hours.
Meanwhile, combine all ingredients for tapenade in medium bowl and let stand at room temperature for 2 hours.
To serve, grill lamb chops until medium rare (145˚F), about 2 minutes per side. Allow to cool for 4 minutes. Spread 2 tablespoons tapenade on one side of each lamb chop; arrange on serving platter along with remaining tapenade. Serve.
Note:Brown Turkey variety figs recommended.