Broiled Lamb Loin Chops with Olive-Mint Salsa

Broiled Lamb Loin Chops with Olive-Mint Salsa
Photo by Scott Phillips


  • 1 cup jarred brined olives, rinsed, pitted, and finely chopped
  • ¼ cup extra-virgin olive oil; more for the pan
  • ¼ cup chopped fresh flat-leaf parsley
  • 1-½ Tbs. red wine vinegar
  • Eight 1-½- to 2-inch-thick lamb loin chops, (about 3 lb.)
  • ¼ cup chopped fresh mint
  • 1 small shallot, minced (2 Tbs.)
  • + 3 more ingredients
    • Kosher salt and freshly ground black pepper
    • 2 tsp. capers, rinsed and drained
    • 1 tsp. finely grated orange zest

In a medium bowl, mix the olives, 3 Tbs. of the oil, the parsley, mint, shallot, vinegar, capers, and orange zest. Season to taste with salt and pepper. Set aside for 20 minutes to let the flavors meld. Position an oven rack 6 inches from the broiler and heat the broiler on high. Lightly oil the...

View full recipe at Fine Cooking


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