Lamb chops with olive salsa
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Dried oregano; crumbled |
| 1 | tablespoon | Plus 1 teaspoon fresh lemon juice |
| 2 | teaspoons | Olive oil |
| 4 | 1-inch thick rib lamb chops; (about 1 pound in total) | |
| ½ | cup | Kalamata or other brine cured black olives; pitted and chopped coarse |
| 1 | Plum tomato; seeded and diced | |
| ¼ | cup | Diced red onion |
| 1 | tablespoon | Chopped fresh parsley leaves |
| ½ | teaspoon | Freshly grated lemon zest |
Directions
Preheat grill pan.
On a plate stir together oregano, 1 tablespoon lemon juice, and 1 teaspoon oil. Dip both sides of lamb chops in mixture to coat and, season both sides of chops with salt and pepper. Grill lamb chops over medium high heat, 4 to 5 minutes on each side for medium rare meat.
In a bowl stir together olives, tomato, onion, parsley, zest, remaining teaspoon lemon juice, remaining teaspoon oil, and salt and pepper to taste.
Spoon olive salsa over lamb chops.
Yield: 2 servings
NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9056 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998
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