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LAMB CHOPS W/CITRUS TAPENADE RELISH




Source of Recipe


Debby Naugans Nakos, SUBMITTED by Mark
1 large orange
2 Tablespoons finely chopped pitted kalamata or other ripe olives
2 Tablespoons finely chopped walnuts
1 1/2 Tablespoons minced fresh mint leaves
1 Tablespoon minced green onion
2 (1 to 1 1/4 inch thick) loin lamb chops
1 tbsp 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 and pour off 1 tbsp juice into a small bowl; reserve for lamb. Stir in olives, walnuts, mint and green onion. Let stand while preparing lamb.

Place lamb chops on a plate. Pour reserved orange juice over lamb and rub all over chops. Drizzle with olive oil, and rub on chops. Sprinkle with salt and pepper.

Prepare a medium-hot barbecue fire or preheat a gas grill. Grill lamb chops, turning once. 9 to 10 minutes for medium-rare, or to desired doneness. Serve with relish; garnish with mint leaves, if desired. Yield: 4 servings.