Lamb Chops with Olive Salsa

Ingredients

• 1/4 teaspoon dried oregano, crumbled
• 1/2 tablespoon plus 1 teaspoon fresh lemon juice
• 1 teaspoon olive oil
• two 1 inch thick rib lamb chops (about 1 pound total)
• 1/4 cup Kalamata or other brine cured black olives, pitted and chopped coarse
• 1 small plum tomato, seeded and diced
• 2 tablespoons diced red onion
• 1/2 tablespoon chopped fresh parsley leaves
• 1/4 teaspoon freshly grated lemon zest

Directions

Preheat broiler.

On a plate, stir together oregano, 1 tablespoon lemon juice and 1 teaspoon oil. Dip both sides of lamb chops in mixture to coat and put on rack of a broiling pan, seasoning both sides of chops with salt and pepper.

In a bowl, stir together olives, tomato, onion, parsley, zest, remaining teaspoon lemon juice, remaining teaspoon oil and salt and pepper to taste.

Broil lamb chops 2 inches from heat 4 to 5 minutes on each side for medium rare meat.

Spoon olive salsa over lamb chops.