Broiled Lamb Loin Chops with Olive-Mint Salsa
- 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
- 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
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Flat-leaf parsley, fresh (1/4 cup)
- Mint, fresh (1/4 cup)
- Orange, zest (1 tsp.)
- Shallot, small (1)
- Meat
- Lamb loin chops, thick (12 inch)
- Condiments
- Capers (2 tsp.)
- Olives, jarred brined pitted, and finely chopped (1 cup)
- Red wine vinegar (1 1/2 Tbs.)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra-virgin (1/4 cup)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published December 30, 2009 (3 years ago).
2 people saved this recipe.
