Lamb Chops With Olive Salsa

When [the pastor] loses his sense of servanthood, at that same time he loses his spiritual power and usefulness. When he exalts himself and begins to work in his own human power and according to his own plans, he competes with God and forfeits his spiritual power. To lose dependence is to lose everything, because everything that is of any value in our lives, including power for effective service, comes only from the Lord. Among the greatest dangers to the ministry, and to all faithful Christian living, are things that in the world’s eyes are of supreme value - personal ambition, prestige, recognition, honor, reputation, and success.

John MacArthur

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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