Missouri Sheep Producers, Inc.

Subtitle

Grilled Lamb Chops with Kalamata Olive Relish & Mediterranean Salad

Yield: 24 each or 8 portions

 

Grilled Lamb Chops

24 single bone lamb pork chops marinated for 2 hours in Balsamic vinaigrette (see recipe for brochettes)

Kosher salt and fresh black pepper for seasoning

 

Ingredients for the Kalamata Olive Relish

1 cup Kalamata olives: rinsed, blanched, and chopped

1/4 cup red onion: thinly diced and blanched

1/4 cup red bell pepper: finely diced and blanched

1 tbsp minced garlic

1 cup roma tomatoes: skin and seeds removed and fine diced

1/4 cup chopped parsley

1 tbsp chopped basil

1 tbsp sherry or balsamic vinegar

1/4 cup olive oil

1/2 tsp fresh pepper

 

Ingredients for the Mediterranean Salad

1 qt spring mixed greens

1 qt chopped romaine lettuce

1 cup artichoke hearts (canned) cut in quarters

1 cup diced Roma tomatoes
1/2 cup red onion cut in julienne

1 cup feta cheese in crumbles

2 cups croutons

1 recipe balsamic vinaigrette

 

Method

  1. Mix together all ingredients for olive relish and set aside.
  2. Over hot coals, grill the lamb chops to medium rare (130 degrees F).
  3. Toss together all salad ingredients with balsamic vinaigrette.
  4. Place salad in a large bowl and top with the lamb chops then finish with the olive relish.