Grilled Rosemary Lamb Chops with Olive-Mint Salsa

Ingredients

• 1 teaspoon dried rosemary, crushed

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 2 large cloves garlic, minced

• 8 (4 oz.) well-trimmed loin lamb chops cut 1-inch thick

• 1/2 cup coarsely chopped Lindsay® Kalamata Pitted Olives

• 1/3 cup diced pimientos

• 2 tablespoons light balsamic or Caesar salad dressing

• 2 tablespoons chopped fresh mint

Cooking Directions

1. Heat grill to medium-high heat or preheat broiler.

2. Sprinkle rosemary, salt, pepper and garlic over lamb chops, patting to coat.

3. Grill on a covered grill or broil 4 to 5 inches from heat source 4 minutes per side for medium doneness.

4. Meanwhile, in a small bowl combine remaining ingredients; mix well.

5. Transfer chops to serving plates; top with olive mixture.