Broiled Lamb Loin Chops with Olive-Mint Salsa

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


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

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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