- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 large cloves garlic, minced
- 8 (4 ounce) well-trimmed loin lamb chops cut 1 inch thick
- 1/2 cup coarsely chopped Lindsay® Kalamata Pitted Olives
- 1 (2 ounce) jar chopped pimientos or coarsely chopped well-drained roasted red bell peppers
- 2 tablespoons reduced fat Balsamic or Caesar salad dressing
- 2 tablespoons chopped fresh mint
- Prepare grill or preheat broiler. Sprinkle rosemary, salt, pepper and garlic over lamb chops, patting to coat. Grill over medium-hot coals or broil 4 to 5 inches from heat source 4 minutes per side for medium doneness.
- Meanwhile, for olive salsa, combine remaining ingredients, mixing well. Transfer chops to serving plates; top with olive salsa.