Lamb Chops with Olive Salsa

• 1/4 teaspoon dried oregano, crumbled
• 1/2 tablespoon plus 1 teaspoon fresh lemon juice
• 1 teaspoon olive oil
• two 1 inch thick rib lamb chops (about 1 pound total)
• 1/4 cup Kalamata or other brine cured black olives, pitted and chopped coarse
• 1 small plum tomato, seeded and diced
• 2 tablespoons diced red onion
• 1/2 tablespoon chopped fresh parsley leaves
• 1/4 teaspoon freshly grated lemon zest

1. Preheat broiler.
2. On a plate, stir together oregano, 1 tablespoon lemon juice and 1 teaspoon oil.
3. Dip both sides of lamb chops in mixture to coat and put on rack of a broiling pan, seasoning both sides of chops with salt and pepper.
4. In a bowl, stir together olives, tomato, onion, parsley, zest, remaining teaspoon lemon juice, remaining teaspoon oil and salt and pepper to taste.
5. Broil lamb chops 2 inches from heat 4 to 5 minutes on each side for medium rare meat.
6. Spoon olive salsa over lamb chops.

oregano, lemon juice, olive oil, lamb chops, black olives, tomato, red onion, parsley, freshly grated lemon zest

Taken from www.foodnetwork.com/recipes/lamb-chops-with-olive-salsa.html (may not work)