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Grilled Lamb Chops with Tomato & Olive Salad

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  • 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


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.

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