Lamb With Olive Salad

• 1/4 cup vegetable oil
• 1/4 cup fresh flat-leaf parsley leaves, chopped
• 2 tsp fresh rosemary leaves, chopped
• 2 cloves garlic, minced
• 2 tsp lemon zest
• 4 None lamb shoulder chops, trimmed
• 2 None Persian cucumbers, peeled, chopped
• 1/3 cup sun-dried tomatoes, drained, finely chopped
• 2 tsp red wine vinegar
• 1 (13.5 oz) can lima beans, rinsed
• 12 None marinated olives, drained

1. Combine 2 tbsp oil, 2 tbsp parsley, rosemary, garlic and lemon zest. Set aside.
2. Heat a grill or grill plate over medium-high heat. Cook lamb for 3-5 mins per side, or until tender, basting occasionally with herb mixture. Set aside, cover with foil and let rest for 5 mins.
3. Meanwhile, toss cucumbers, tomatoes, vinegar, lima beans and olives with remaining oil and parsley. Serve with lamb.

vegetable oil, parsley, rosemary, garlic, lemon zest, lamb shoulder chops, cucumbers, tomatoes, red wine vinegar, lima beans, olives

Taken from recipes-plus.com/api/v2.0/recipes/24898 (may not work)