Ingredients:
- 4 lamb blade chops (1/2 to 3/4 in. thick ; about 2 lbs.)
- 3/4 cup pitted briny green olives, very coarsely chopped
Directions:
- Prepare a grill for direct medium-high heat (450°; you can hold your hand 5 in. above cooking grate only 4 to 5 seconds). Trim any hard fat from the outside of each lamb chop and season on both sides with salt and pepper. In a small bowl, mix 2 tbsp. oil, the lemon zest, and garlic; slather mixture on both sides of chops.
- In another small bowl, stir together olives, parsley, preserved lemon, and remaining 4 tbsp. oil.
- Grill chops 4 minutes, then flip and grill an additional 2 to 3 minutes for medium-rare. Transfer to a clean plate, tent with foil, and let rest 5 minutes. Serve each chop topped with a spoonful of olive parsley salad, and roasted or grilled potatoes if you like.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3291.18 Kcal (13780 kJ) | ||
| Calories from fat | 2601.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 289.08g | 445% | |
|---|---|---|---|
| Cholesterol | 680.4mg | 227% | |
| Sodium | 1468.93mg | 61% | |
| Potassium | 1603.59mg | 34% | |
| Total Carbs | 7.91g | 3% | |
| Sugars | 1.2g | 5% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 156.68g | 313% | |
| Vitamin C | 91mg | 152% | |
| Iron | 13.1mg | 73% | |
| Calcium | 257.6mg | 26% | |
| Amount Per 100 g | |||
| Calories | 302.44 Kcal (1266 kJ) | ||
| Calories from fat | 239.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.56g | 445% | |
|---|---|---|---|
| Cholesterol | 62.52mg | 227% | |
| Sodium | 134.99mg | 61% | |
| Potassium | 147.36mg | 34% | |
| Total Carbs | 0.73g | 3% | |
| Sugars | 0.11g | 5% | |
| Dietary Fiber | 0.25g | 11% | |
| Protein | 14.4g | 313% | |
| Vitamin C | 8.4mg | 152% | |
| Iron | 1.2mg | 73% | |
| Calcium | 23.7mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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