| 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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