Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Broiled Lamb Loin Chops with Olive-Mint Salsa

Scott Phillips

Servings: 4

This vibrant salsa comes together in minutes, making the dish perfect for weeknight cooking.

Ingredients

  • 1 cup jarred brined olives, rinsed, pitted, and finely chopped
  • 1/4 cup extra-virgin olive oil; more for the pan
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped fresh mint
  • 1 small shallot, minced (2 Tbs.)
  • 1-1/2 Tbs. red wine vinegar
  • 2 tsp. capers, rinsed and drained
  • 1 tsp. finely grated orange zest
  • Kosher salt and freshly ground black pepper
  • Eight 1-1/2- to 2-inch-thick lamb loin chops, (about 3 lb.)

Nutritional Information

      Calories (kcal) : 480
      Fat Calories (kcal): 290
      Fat (g): 33
      Saturated Fat (g): 8
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 20
      Cholesterol (mg): 135
      Sodium (mg): 970
      Carbohydrates (g): 3
      Fiber (g): 2
      Protein (g): 44

Preparation

  • 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 grate of a broiler pan and line the bottom of the pan with foil.

    Rub the lamb chops with the remaining 1 Tbs. oil and generously season all over with salt and pepper. Set the lamb chops on the prepared pan and broil until well browned, about 8 minutes. Flip the chops and continue to cook until the second side is well browned, about 3 minutes more for medium rare. Let the lamb rest for 5 minutes.

    Top each lamb chop with some of the olive salsa and serve.

Serve with a fresh herb salad, rice, or Brown-Butter Green Beans with Pine Nuts and creamy Mashed Yukon Gold Potatoes.

Reviews

Rate or Review

Reviews

  • lalaoeser | 02/13/2014

    I have made this salsa many times mostly with lamb at New Years we made lamb burgers and put the Salsa on them and everyone loved it. This is a keeper Thanks!

  • mariangela | 11/11/2012

    Garlic and rosemary would be my usual choices for flavouring lamb, and I would never have thought of the combination of olives and mint. But this salsa was a delicious complement to the lamb. I would definitely make the dish again. I'm planning to try the leftover salsa with fish.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks