1. Preheat the oven to 450°. In a small saucepan, combine the figs
and wine and bring to a boil. Cover and simmer over moderately
low heat until the figs are plump, 15 minutes.
2. Drain the figs; reserve the wine for another use. Transfer the
figs to a food processor and process until finely chopped. Scrape
the figs into a bowl. Stir in the olives and 1 tablespoon of the olive
oil; season with pepper.
3. In a large ovenproof skillet, heat the remaining 1 1/2 tablespoons
of olive oil. Pat the lamb chops dry, season with salt and pepper
and add to the skillet. Cook the chops over moderately high heat,
turning once, until browned, about 8 minutes total. Transfer the
skillet to the oven and roast the chops for about 4 minutes longer,
or until a thermometer inserted in the thickest part of the meat
registers 125 for medium-rare. Transfer the lamb chops to plates
and serve with the olive-fig relish.
MAKE AHEAD The relish can be refrigerated for up to 2 days.