| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Italian, Meats |
4 |
Servings |
INGREDIENTS
| 20 |
|
Lamb rib chops |
| 1/4 |
c |
Extra-virgin olive oil |
|
|
Salt and pepper |
| 3 |
|
Whole tomatoes, peeled and |
|
|
seeded coarsely chopped |
| 1/2 |
|
White onion, minced |
| 1/4 |
t |
Dried oregano |
| 10 |
|
Black olives, pitted and |
|
|
chopped |
INSTRUCTIONS
Brush the lamb chops with 1 tablespoon of the olive oil, and sprinkle
with salt and freshly ground pepper. Grill or broil the chops until
they are nicely browned on both sides, turning once, about 8 minutes.
Meanwhile, combine the tomatoes, onion, oregano, salt, and olives in a
bowl; stir in the remaining olive oil. Arrange the lamb chops on a
serving platter and garnish with the sauce. Recipe by: The Magazine of
La Cucina Italiana http://www.piacere.com Posted to MC-Recipe Digest
by John Pellegrino <gigimfg@ix.netcom.com> on Apr 21, 1998
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