Grilled Lamb Chops with Citrus Tapenade Relish

2 large oranges or 4 clementines
1/4 cup finely chopped pitted Kalamata or other ripe olives
1/4 cup finely chopped walnuts
2 tablespoons minced fresh mint leaves
2 tablespoons minced green onion
4 (1- to 1 1/4-inch-thick) loin lamb chops
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper

Working over a bowl to collect juices, peel and section orange; discard seeds and peel. Dice sections; measure out and reserve 2 tablespoons juice into a small bowl for lamb. Stir olives, walnuts, mint, and green onion into bowl of orange sections. Let stand while preparing lamb.
Place lamb chops on a plate. Drizzle 2 tablespoons reserved orange juice and olive oil over lamb, coating evenly. Sprinkle with salt and pepper.
Prepare a medium-hot barbecue fire or preheat a gas grill. Grill lamb chops, turning once, about 10 minutes for medium-rare or to desired doneness. Serve with relish. Yield: 4 servings.

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