• Fast

Ingredients

1. 1/2 cup chopped flat-leaf parsley, plus leaves for garnish
2. 1/3 cup cured green olives, such as Sicilian, pitted and chopped
3. 1/3 cup cured black olives, such as Calamata, pitted and chopped
4. 1/3 cup green olives stuffed with pimientos, chopped
5. 3 tablespoons fresh lemon juice
6. 2 anchovy fillets, rinsed and minced
7. 1 garlic clove, minced
8. 6 tablespoons extra-virgin olive oil
9. Salt and freshly ground pepper
10. Twelve 4-ounce lamb rib chops
11. Lemon wedges, for serving

Directions

1. In a small bowl, combine the parsley, olives, lemon juice, anchovies, garlic and 5 tablespoons of the olive oil; season with salt and pepper.
2. 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.