Broiled lamb chops with Mediterranean salsa
1
- Prep Time8 min
- Total Time8 min
- Makes4 servings
Andreas Trauttmansdorff
Ingredients
olive oil
1 tsp lemon pepper seasoning
1 tsp dried oregano leaves
1/2 tsp garlic powder
8 lamb loin chops, each about 1/2-in. thick
3 oil-packed sun-dried tomatoes, halved (optional)
2 roasted red peppers
1/4 cup kalamata olives
1/4 cup crumbled feta
1/4 cup snipped chives, or 2 green onions, thinly sliced
1 lemon
Instructions
Position oven rack 3 to 4 inches (7.5 to 10 cm) from broiler. Preheat broiler and place a wire rack on a rimmed baking sheet. Lightly coat with oil. In a small bowl, stir lemon-pepper seasoning with oregano and garlic powder. Sprinkle both sides of chops with spice mixture, then place on rack. Broil 4 to 5 minutes per side for medium-rare.
Meanwhile, pat sun-dried tomatoes and peppers dry with paper towels. Slice into thick strips. Pit olives, then coarsely chop. Place tomatoes, peppers and olives in a small bowl. Stir in feta and chives. Slice lemon in half and cut one half into 4 wedges. When chops are done, squeeze juice from remaining half overtop. Place chops on a platter and spoon pepper mixture overtop. Serve with lemon wedges. Great with sweet potatoes and asparagus.
Nutrition (per serving)
Calories 199, Protein 20g, Carbohydrates 5.1g, Fat 11.1g, Fibre 1.1g, Sodium 495mg.
This is a great make-ahead. Prepare the salsa a few hours before serving, then pop the chops under the broiler at the last minute ? that way, you can spend time with your guests instead of hovering over a hot stove.
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