How to Make It
In a small bowl, combine the parsley, olives, lemon juice, anchovies, garlic and 5 tablespoons of the olive oil; season with salt and pepper.
Light a grill or preheat a grill pan. Brush the lamb chops with the remaining 1 tablespoon of olive oil and season generously with salt and pepper. Grill the chops over a medium-hot fire until browned outside and medium rare within, 5 to 6 minutes per side. Set 2 lamb chops on each plate and spoon the olive salsa on top. Garnish with lemon wedges and parsley leaves and serve.