Lamb Chops with Olive Salsa
| Yield: | 1 Servings |
| Categories: |
| 1/2 | ts | Dried oregano; crumbled |
| 1 | tb | Plus 1 teaspoon fresh lemon juice |
| 2 | ts | Olive oil |
| 4 | 1-inch thick rib lamb chops; (about 1 pound in total) | |
| 1/2 | c | Kalamata or other brine cured black olives; pitted and chopped coarse |
| 1 | Plum tomato; seeded and diced | |
| 1/4 | c | Diced red onion |
| 1 | tb | Chopped fresh parsley leaves |
| 1/2 | ts | Freshly grated lemon zest |
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