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

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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