Grilled Lamb Chops with Olive & Tomato Relish

Photo Courtesy of Charleston Grill

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4 servings

  • 2 cups cherry heirloom tomatoes, halved
  • 1 small shallot, minced
  • 12 Cerignola olives, pitted and chopped
  • 1 tablespoon fresh chopped oregano
  • ½ cup 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 extra virgin olive oil
  • Salt and pepper to taste


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

Lamb Chops

  1. Season the lamb chops with salt and pepper.
  2. Grill on medium high heat for three to four minutes per side for a medium rare finish.
  3. Serve two lamb chops per person, topped with olive and tomato relish.
  • from Executive Chef Michelle Weaver of Charleston Grill in Charleston, SC

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