Grilled Rosemary Lamb Chops with Olive-Mint Salsa

Grilled Rosemary Lamb Chops with Olive-Mint Salsa

  • prep
  • cook
  • 4 servings


  • 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┬« Greek Kalamata Pitted Olives

  • 1/3 cup Lindsay┬« 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.


  • Calories247
  • Fat11g
  • Protein29g
  • Cholesterol90mg
  • Total Carbs4g
  • Fiber0g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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