Costolettine d'Agnello

Alle Olive Verdi 

Grilled Lamb Chops

with Green Olive Salsa

Yield: 12 servings

Ingredients

12 Lamb Chops, about 3 ounces each

3/4 cup extra-virgin olive oil, divided, plus extra 

2 tablespoons chopped fresh Oregano

1/2 to 3/4 cup Italian green olives, pitted - I love Castelvetrano Olives

1 teaspoons chopped fresh parsley

salt and freshly ground peppers

Lettuce leaves of your choice

-Place the individual chops in a large bowl. Toss with 1/2 cup of olive oil and 1 tablespoons of fresh oregano.

Cover with plastic wrap and let marinate in the refrigerator for 30 to 60 minutes.

-Roughly chop the olives, and place them in a bowl.  Add the remaining 1/4 cup of olive oil, the parsley and the remaining tablespoons of oregano; mix well. Season with salt and black pepper, and set aside ( Can be made one day before, cover with plastic wrap and store at room temperature.)

-Remove the lamb chops from the marinade, and allow them to come to room temperature before cooking.

-Heat a stove top grill pan over high heat.

-Season the chops with salt and pepper and grill the chops for 3 to 4 minutes on each side, or until desired doneness. (Depending on the size of your grill pan, you might have to do this in batches.)

-Arrange the lamb chops on a oval serving platter over a bed of lettuce and top each chop with the olive mixture.

Chefs Note:

These Italian Green Olives are delicious 

Enjoy, Chef Ed