Preheat oven to 425°F (220°C). In a blender, process olives, anchovies and capers into a lumpy paste. Using a fork, mix oil and breadcrumbs. Refrigerate. In a large skillet, heat butter and brown lamb, 2 minutes per side. Arrange in roasting pan, fatty side up. Roast 10 minutes. Remove from oven. Baste with 2 Tbsp. (30 mL) honey and season with salt, pepper and 2 tsp. (10 mL) thyme. Spread olive mixture over the lamb and continue roasting about 8-10 minutes, until meat thermometer registers 155 °F/68 °C and meat is pink. Cover with foil and let sit for 5 minutes. Bring remaining honey, thyme, cream and garlic cloves to a boil. Season to taste. Process in the blender until smooth. Serve lamb with sauce.

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10 oz (300 g) pitted black olives 2 oz (60 g) anchovies 1/4 cup (60 mL) capers, drained 4 tsp. (20 mL) olive oil 1/3 cup (80 mL) breadcrumbs 2 Tbsp. (30 mL) butter 2 lamb 1/4 cup (60 mL) honey Salt and pepper to taste 1 Tbsp. (15 mL) shredded fresh thyme 1 cup (250 mL) table cream 3 garlic cloves, peeled