Lamb Chops with Olive Salsa

• 1/2 teaspoon dried oregano, crumbled
• 1 tablespoon plus 2 teaspoon fresh lemon juice
• 2 teaspoons olive oil
• four 1-inch-thick rib lamb chops (about 1 pound total)
• 1/2 cup Kalamata or other brine-cured black olives, pitted and chopped coarse
• 1 plum tomato, seeded and diced
• 1/4 cup diced red onion
• 1 tablespoon chopped fresh parsley leaves
• 1/2 teaspoon freshly grated lemon zest
• 1 pound boiling potatoes (about 3), peeled and cut into 1-inch pieces
• 1/4 cup plain yogurt
• 1 small garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
• 1 tablespoon chopped fresh mint leaves or 1 teaspoon dried, crumbled
• 1 small cucumber, halved lengthwise, seeded and cut into 1/4-inch-thick slices

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.
7. In a saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 8 to 10 minutes.
8. In a colander, rinse potatoes under cold water to stop cooking and drain well.
9. In a bowl, stir together yogurt, garlic paste, and mint.
10. Add cucumbers and potatoes to yogurt mixture with salt and pepper to taste and toss well.

oregano, lemon juice, olive oil, lamb chops, black olives, tomato, red onion, parsley, freshly grated lemon zest, potatoes, plain yogurt, garlic, mint, cucumber

Taken from www.epicurious.com/recipes/food/views/lamb-chops-with-olive-salsa-10101 (may not work)