uneke.com logo

"Roast Beef, Medium, is not only a food. It is a philosophy. Seated at Life's Dining Table, with the menu of Morals before you, your eye wanders a bit over the entrées, the hors d'oeuvres, and the things à la, though you know that Roast Beef, Medium, is safe and sane, and sure."
Edna Ferber (1887-1968), U.S. author. Roast Beef, Medium, Foreword (1911)
Appetizers

The Kitchen

Recipe List Actions
Click a category
to see more recipes

This recipe works just fine if you broil rather than grill. Serve with Potato Salad with Yogurt and Cucumber.

Prep Time: 45 minutes Serving Size: 2

  • 1/2 teaspoon dried oregano, crumbled
  • 1 tablespoon fresh lemon juice, divided, 1 teaspoon and 2 teaspoons*
  • 2 teaspoons olive oil, divided*
  • 4, 1–inch–thick lamb chops
  • 1/2 cup Greek Black Olives, coarsely chopped
  • 1 Roma tomato, seeded and diced
  • 1/4 cup red onions, chopped
  • 1 tablespoon fresh Italian parsley, chopped
  • 1/2 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice*
  • 1 teaspoon olive oil*
  • kosher salt and fresh cracked black pepper

Mix oregano, 1 tablespoon lemon juice and 1 teaspoon olive oil on a plate. Dip both sides of lamb chop in mixture to coat. Set aside while preparing salsa. In a bowl, stir together olives, tomato, onion, parsley, lemon zest, remaining lemon juice, remaining oil and salt and pepper to taste. Grill lamb chops over direct heat 4 to 5 minutes each side. Serve on plate with salsa spooned over chops.

Serve with Potato Salad with Yogurt and Cucumber.


uneke.com Home Cookbook
[Appetizers] [Meats] [Pasta] [Pizza] [Poultry] [Salads, Sauces, Marinades] [Seafood] [Sides, Etc.] [Sweets] [Vegetables] [Recipe List]
Last Updated: Thursday, November 30, 2023 copyright © 1998–2024 uneke.com. All rights reserved. | Dynamic Drive DHTML Code Library