1 cup jarred brined olives, rinsed, pitted, and finely chopped
1/4 cup extra-virgin olive oil; more for the pan
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 small shallot, minced (2 Tbs.)
1-1/2 Tbs. red wine vinegar
2 tsp. capers, rinsed and drained
1 tsp. finely grated orange zest
Kosher salt and freshly ground black pepper
Eight 1-1/2- to 2-inch-thick lamb loin chops, (about 3 lbs)
Instructions
In a medium bowl, mix the olives, 3 Tbs. of the oil, the parsley, mint, shallot, vinegar, capers, and orange zest. Season to taste with salt and pepper. Set aside for 20 minutes to let the flavors meld.
Position an oven rack 6 inches from the broiler and heat the broiler on high. Lightly oil the grate of a broiler pan and line the bottom of the pan with foil.
Rub the lamb chops with the remaining 1 Tbs. oil and generously season all over with salt and pepper. Set the lamb chops on the prepared pan and broil until well browned, about 8 minutes. Flip the chops and continue to cook until the second side is well browned, about 3 minutes more for medium rare. Let the lamb rest for 5 minutes.
Top each lamb chop with some of the olive salsa and serve.
Serving Suggestions
Serve with a fresh herb salad, rice, or Brown-Butter Green Beans with Pine Nuts and creamy Mashed Yukon Gold Potatoes.
nutrition information (per serving)-
Calories (kcal)- 480; Fat (g)- fat g 33; Fat Calories (kcal)- 290; Saturated Fat (g)- sat fat g 8; Protein (g)- protein g 44; Monounsaturated Fat (g)- 20; Carbohydrates (g)- carbs g 3; Polyunsaturated Fat (g)- 3; Sodium (mg)- sodium mg 970; Cholesterol (mg)- cholesterol mg 135; Fiber (g)- fiber g 2;
Originally Submitted
11/28/2014
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