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