Best-dressed chops are lamb with herbs
Associated PressPublished June 8, 2005
These lean, herb-dressed loin lamb chops will grill or cook under the broiler in less than 30 minutes, and while they cook it's easy to mix a few key ingredients to make the piquant salsa to serve with them. The basics are simple, but the harmony of flavors makes the taste out of the ordinary.
Rosemary is a traditional complement for lamb, along with garlic, both staples of Mediterranean cuisines. The salsa is slightly more unusual: again, more Mediterranean than Mexican.
Grilled Lamb Chops With Olive-Mint Salsa1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large cloves garlic, minced
Eight 4-ounce well-trimmed loin lamb chops, cut 1 inch thick
1/2 cup coarsely chopped Kalamata pitted olives
2-ounce jar chopped pimentos, or 1/3 cup coarsely chopped well-drained roasted red bell peppers
2 tablespoons reduced fat balsamic or Caesar salad dressing
2 tablespoons chopped fresh mint
Prepare grill or preheat broiler. Sprinkle rosemary, salt, pepper and garlic over lamb chops, patting to coat. Grill over medium-hot coals or broil 4 to 5 inches from heat source, about 4 minutes per side.
Meanwhile, for olive salsa, combine olives, pimentos or roasted peppers, dressing and mint, mixing well. Transfer chops to serving plates; top with olive salsa. Makes 4 servings.
Nutrition information per serving: 247 calories, 11g fat, 90mg cholesterol, 725mg sodium, 4g carbohydrates, 0g fiber, 29g protein.
Source: Lindsay Olive Co.