Lamb Chop with Lardo Ciabatta

Cut the caper berries and olives in half. Mix with chili sauce, mustard and olive oil and set aside. Season the lamb chops with salt and pepper and rub with thyme. Heat some olive oil in a pan and fry the chops in it over high heat on both sides. Meanwhile, fry the ciabatta slices in olive oil until golden brown on both sides. Remove and drain on paper towels. Cut the peppers and olives into strips. In the same pan, sauté the chopped garlic and the bell pepper and olive strips. Season with salt and pepper. Top the crusty bread slices with the raw lardo and the pepper-olive mixture and garnish with thyme. Arrange the caper-olive vegetables on plates, place the lamb chops on top and serve with the ciabatta.

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