120 g (1/4 lb) Saputo Friulano cheese, cut into 12 pieces
60 ml (1/4 cup) pitted Niçoise olives
5 ml (1 tsp) fresh oregano
1 garlic clove, minced
15 ml (1 tbsp) water
Place a lamb chop on a clean cutting board. Holding it down firmly with your palm, use a sharp knife to cut a slit into the meat to create a pocket. Stuff the chop with a piece of Friulano cheese and repeat with the remaining chops and cheese.
In a blender, combine the olives, oregano, olive oil, and garlic. Add just enough water to make a paste.
Set aside a little olive paste for serving time, and spread the rest over the lamb chops. Marinate for 20 minutes on the counter, or cover and refrigerate for up to 6 hours.
Preheat the barbecue.
Grill the chops on medium heat for 1 1/2 to 2 minutes per side depending on the thickness of the chops and how well done you like your lamb.
Remove from the grill, top each piece with some extra olive paste and serve.