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Grilled Lamb Chops with Green and Black Olive Salsa

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Grilled Lamb Chops with Green and Black Olive Salsa

  • Medium

Directions

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Ingredients

  • 1/2 cup chopped flat-leaf parsley, plus leaves of 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
  • 3 tbsp. fresh lemon juice
  • 2 anchovy fillets, rinsed and minced
  • 1 garlic clove, minced
  • 6 tbsp. extra virgin olive oil
  • Salt and freshly ground pepper
  • 12 x 4oz lamb rib chops
  • Lemon wedges for serving

Method

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

Chef Corbin

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