Ingredients Relish 2 cups cherry heirloom tomatoes, halved 1 small shallot, minced 12 olives, pitted and chopped 1 tablespoon fresh chopped oregano ½ cup Hojiblanca Extra Virgin Olive Oil Zest and juice of one lemon Salt and pepper to taste

Lamb Chops 8 ¾-inch thick lamb chops 2 tablespoons Hojiblanca EVOO Salt and pepper to taste

Directions Relish Combine all ingredients in a bowl and leave at room temperature.

Lamb Chops Season the lamb chops with salt and pepper. Grill on medium high heat for three to four minutes per side for a medium rare finish. Serve two lamb chops per person, topped with olive and tomato relish.

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