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"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)

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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.

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