Prep Time
40 Mins
Yield
Serves 4
Photo: Leo Gong; Styling: Randy Mon

How to Make It

Step 1

Prepare a grill for direct medium-high heat (450°; you can hold your hand 5 in. above cooking grate only 4 to 5 seconds). Trim any hard fat from the outside of each lamb chop and season on both sides with salt and pepper. In a small bowl, mix 2 tbsp. oil, the lemon zest, and garlic; slather mixture on both sides of chops.

Step 2

In another small bowl, stir together olives, parsley, preserved lemon, and remaining 4 tbsp. oil.

Step 3

Grill chops 4 minutes, then flip and grill an additional 2 to 3 minutes for medium-rare. Transfer to a clean plate, tent with foil, and let rest 5 minutes. Serve each chop topped with a spoonful of olive parsley salad, and roasted or grilled potatoes if you like.

Step 4

Note: Nutritional analysis is per serving.

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