| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Dried oregano; crumbled |
| 1 |
tb |
Plus 1 teaspoon fresh lemon juice |
| 2 |
ts |
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 |
tb |
Chopped fresh parsley leaves |
| 1/2 |
ts |
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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