Lamb Chops with Olive Salsa

8  ounces		Australian Sirloin Lamb Chop - Raw, 1/8" Trim
1/2  teaspoon		Ground Oregano
1  tablespoon		Lemon Juice - Fresh
2  teaspoons		Natural Oils Extra Virgin Olive Oil
15		Mezzetta Pitted Kalamata Olives
1  tablespoon		Red Onion - Chopped
1  teaspoon		Parsley - Fresh, Chopped

Tip: Click on the ingredient links to learn the nutritional information for all the Lamb Chops with Olive Salsa ingredients. The serving size for any ingredient in Lamb Chops with Olive Salsa may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat broiler.
On a plate, stir together oregano, 1/2 tablespoon lemon juice and 1 teaspoon oil. Dip both sides of lamb chops in mixture to coat and put on rack of a broiling pan, seasoning both sides of chops with salt and pepper.

In a bowl, stir together olives, onion, parsley, remaining lemon juice, remaining teaspoon oil and salt and pepper to taste.

Broil lamb chops 2 inches from heat 4 to 5 minutes on each side for medium-rare meat.

Spoon olive salsa over lamb chops.