• 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.