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Grilled Lamb Chops with Olive & Tomato Relish Recipe

Staff Writer
Grilled Nectarines

A delicious, easy-to-prepare main dish that is great to serve when entertaining in the summer from chef Michelle Weaver of Charleston Grill in Charleston, S.C.

Deliver Ingredients


For the relish:

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

For the lamb chops:

  • Eight 3/4-inch thick lamb chops
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper, to taste


For the relish:

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

For the lamb chops:

Rub the chops with oil and season well with salt and pepper. Grill on medium high for 3-4 minutes per side for medium rare. Serve 2 chops per person topped with tomato and olive relish.

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.