CHARLESTON MAGAZINE'S NEW ONLINE DINING GUIDE
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Grilled Lamb Chops with Tomato & Olive Salad

WRITER: 
Marion Sullivan
PHOTOGRAPHER: 
Peter Frank Edwards
SERVES: 
4
Rate This Recipe: 
0
INGREDIENTS: 
  • 8 (3/4-inch thick) lamb chops, Frenched
  • Extra-virgin olive oil
  • Salt and pepper

Tomato & Olive Salad

  • 2 cups heirloom cherry tomatoes, halved
  • 1 small shallot, minced
  • 12 Cerignola olives, pitted and chopped
  • 1 Tbs. chopped fresh oregano
  • 1/2 cup chopped fresh basil
  • Juice of 1 lemon
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper, to taste
DIRECTIONS: 

Drizzle the chops liberally with olive oil. Season both sides with salt and pepper. Grill on medium high for three to four minutes per side for medium-rare. Serve two chops per person topped with tomato and olive salad. Tomato & Olive Salad Combine everything in a bowl. Leave at room temperature until ready to serve.

Main Dishes 
RELATED FEATURE: 
Girls’ Night In
TAGS: 
salad / Tomato / SALT / sides

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