Broiled Lamb Loin Chops with Olive-Mint Salsa

Ingredients

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

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