Recipe - Lamb Chops With Olive Salsa

One half teaspoon Dried oregano; crumbled
1 tablespoon Plus 1 teaspoon fresh lemon
juice
2 teaspoon Olive oil
4 1inch thick rib lamb chops;
(about 1 pound in total)
One half cup Kalamata or other brine
cured black olives; pitted
and chopped coarse
1 Plum tomato; seeded and
minced
One fourth cup Diced red onion
1 tablespoon Chopped fresh parsley leaves
One half teaspoon Freshly grated lemon zest

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 MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998