Post by Admin on Jul 15, 2005 4:46:07 GMT 10
Grilled Rosemary Lamb Chops With Olive-Mint Salsa
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large cloves garlic, minced
Eight 4-ounce well-trimmed loin lamb chops, cut 1 inch thick
1/2 cup coarsely chopped Kalamata pitted olives
2-ounce jar chopped pimentos, or 1/3 cup coarsely chopped well-drained
roasted red bell peppers
2 tablespoons reduced fat balsamic or Caesar salad dressing
2 tablespoons chopped fresh mint
Prepare grill or preheat broiler.
Sprinkle rosemary, salt, pepper and garlic over lamb chops, patting to coat. Grill over medium-hot coals or broil 4 to 5 inches from heat source, about 4 minutes per side for medium doneness.
Meanwhile, for olive salsa, combine olives, pimentos or roasted peppers,
dressing and mint, mixing well.
Transfer chops to serving plates; top with olive salsa.
Makes 4 servings.
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large cloves garlic, minced
Eight 4-ounce well-trimmed loin lamb chops, cut 1 inch thick
1/2 cup coarsely chopped Kalamata pitted olives
2-ounce jar chopped pimentos, or 1/3 cup coarsely chopped well-drained
roasted red bell peppers
2 tablespoons reduced fat balsamic or Caesar salad dressing
2 tablespoons chopped fresh mint
Prepare grill or preheat broiler.
Sprinkle rosemary, salt, pepper and garlic over lamb chops, patting to coat. Grill over medium-hot coals or broil 4 to 5 inches from heat source, about 4 minutes per side for medium doneness.
Meanwhile, for olive salsa, combine olives, pimentos or roasted peppers,
dressing and mint, mixing well.
Transfer chops to serving plates; top with olive salsa.
Makes 4 servings.