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Broiled lamb loin chops with olive mint salsa recipe

Broiled Lamb Loin Chops with Olive-Mint Salsa

by Melissa Pellegrino
One Star Two Stars Three Stars Four Stars Five Stars read reviews (1)

This vibrant salsa comes together in minutes, making the dish perfect for weeknight cooking. Serves 4

See wine pairing for this recipe Quick: Takes 30 minutes or less, start to finish Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients olive oil flat-leaf parsley mint more more
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.)

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.

Serving Suggestions

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

nutrition information (per serving):
Calories (kcal): 480; Fat (g): 33; Fat Calories (kcal): 290; Saturated Fat (g): 8; Protein (g): 44; Monounsaturated Fat (g): 20; Carbohydrates (g): 3; Polyunsaturated Fat (g): 3; Sodium (mg): 970; Cholesterol (mg): 135; Fiber (g): 2;
photo: Scott Phillips
From Fine Cooking 103 , pp. 20
December 30, 2009

user reviews

Rate this Recipe
Star Star Star Star Star by mariangela, 11/11/2012Garlic 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.