Rub the racks of lamb with the spicy salt, cook them over gentle heat for about 20 minutes, making sure you turn them regularly. The fat dripping from the racks can catch alight, so you have to stay by the barbecue to watch over them.
Separate the chops and top with tapenade.
For the tapenade, pit the olives. Cut the tomato into 1 cm (½ inch) thick slices. Place the tomato slice