1/2 cup chopped flat-leaf parsley, plus leaves for garnish
1/3 cup cured green olives, such as Sicilian, pitted and chopped
1/3 cup cured black olives, such as Calamata, pitted and chopped
1/3 cup green olives stuffed with pimientos, chopped
3 tablespoons fresh lemon juice
2 anchovy fillets, rinsed and minced
1 garlic clove, minced
6 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
Twelve 4-ounce lamb rib chops
Lemon wedges, for serving
How to Make It
In a small bowl, combine the parsley, olives, lemon juice, anchovies, garlic and 5 tablespoons of the olive oil; season with salt and pepper.
Light a grill or preheat a grill pan. Brush the lamb chops with the remaining 1 tablespoon of olive oil and season generously with salt and pepper. Grill the chops over a medium-hot fire until browned outside and medium rare within, 5 to 6 minutes per side. Set 2 lamb chops on each plate and spoon the olive salsa on top. Garnish with lemon wedges and parsley leaves and serve.
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