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LAMB CHOPS WITH OLIVE SALSA
Can be prepared in 45 minutes or less.
1/2 teaspoon dried oregano, crumbled
1 tablespoon plus 2 teaspoon fresh lemon juice
2 teaspoons olive oil
four 1-inch-thick rib lamb chops (about 1 pound total)
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped coarse
1 plum tomato, seeded and diced
1/4 cup diced red onion
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon freshly grated lemon zest
Preheat broiler.
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 put on rack of a broiling pan, seasoning both sides of chops with salt and pepper.
In a bowl, stir together olives, tomato, onion, parsley, zest, remaining teaspoon lemon juice, remaining teaspoon oil and salt and pepper to taste.
Broil lamb chops 2 inches from heat 4 to 5 minutes on each side for medium-rare meat.
Spoon olive salsa over lamb chops.
Serves 2.
Gourmet
February 1995
Can be prepared in 45 minutes or less.
1/2 teaspoon dried oregano, crumbled
1 tablespoon plus 2 teaspoon fresh lemon juice
2 teaspoons olive oil
four 1-inch-thick rib lamb chops (about 1 pound total)
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped coarse
1 plum tomato, seeded and diced
1/4 cup diced red onion
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon freshly grated lemon zest
Preheat broiler.
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 put on rack of a broiling pan, seasoning both sides of chops with salt and pepper.
In a bowl, stir together olives, tomato, onion, parsley, zest, remaining teaspoon lemon juice, remaining teaspoon oil and salt and pepper to taste.
Broil lamb chops 2 inches from heat 4 to 5 minutes on each side for medium-rare meat.
Spoon olive salsa over lamb chops.
Serves 2.
Gourmet
February 1995
