| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1/2 | t | Dried oregano, crumbled |
| 1 | T | Plus 1 teaspoon fresh lemon |
| juice | ||
| 2 | t | Olive oil |
| 4 | 1-inch thick rib lamb chops | |
| about 1 pound in total | ||
| 1/2 | c | Kalamata or other brine |
| cured black olives | ||
| pitted | ||
| and chopped coarse | ||
| 1 | Plum tomato, seeded and | |
| diced | ||
| 1/4 | c | Diced red onion |
| 1 | T | Chopped fresh parsley leaves |
| 1/2 | t | Freshly grated lemon zest |
INSTRUCTIONS
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@comteck.com> on Feb 7, 1998
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