Preheat the oven to 450°F (232°C).

In a small saucepan, combine the dried black Mission figs and red wine.

Bring the mixture to a boil.

Cover the saucepan and simmer over moderately low heat until the figs are plump, about 15 minutes.

Drain the figs, reserving the wine for another use.

Transfer the cooked figs to a food processor.

Process the figs until they are finely chopped.

Scrape the chopped figs into a bowl.

Stir in the finely chopped kalamata olives and 1 tablespoon of extra-virgin olive oil into the fig mixture.

Season the olive-fig relish with freshly ground pepper.

In a large ovenproof skillet, heat the remaining 1 1/2 tablespoons of extra-virgin olive oil over medium-high heat.

Pat the lamb loin chops dry with paper towels.

Season the lamb chops with salt and freshly ground pepper.

Add the seasoned lamb chops to the hot skillet.

Cook the chops over moderately high heat, turning once, until browned, about 8 minutes total.

Transfer the skillet to the preheated oven.

Roast the chops for about 4 minutes longer, or until a meat thermometer inserted in the thickest part of the meat registers 125°F (52°C) for medium-rare.

Transfer the cooked lamb chops to individual plates.

Serve the lamb chops immediately with the prepared olive-fig relish.