Caper Tapenade for Lamb

4 servings

• 1/2 cup flat-leaf parsley leaves, chopped
• 1/4 cup mint leaves, chopped 
• 1/4 cup extra-virgin olive oil
• 2 tablespoons capers, drained
• 1/8 teaspoon crushed red pepper
• 1/2 cup assorted olives (about 5 ounces), pitted and minced

1/2 Lemon Squeezed

In a small mixing bowl combine above ingredients.  Place in refrigerator until ready to use.  Use as a garnish for the lamb garnish or as a delicious accompaniment to fresh fish.