Moroccan Lamb Chops with Tomato and Olive Salsa

Tomato Salsa:

• 1 1/2 cups cherry or grape tomatoes, cut in half

• 1/3 cup of chopped green olives

• 1 tablespoon fresh mint (or parsley), chopped

• 1 tablespoon of olive oil

• 1 clove of garlic, finely chopped

• 2 teaspoons of lemon juice

• 1 pinch of salt

• 1 pinch of ground black pepper

Moroccan style lamb chops:

• 2 tablespoons of olive oil

• 1 tablespoon of lemon juice

• 1 clove of garlic, finely chopped

• 1 teaspoon of ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon of ground black pepper

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon of salt

• 1/4 teaspoon ground cayenne pepper

• 1 pinch of ground cloves

• 8 lamb chops, fat removed (about 2 lbs/1 kg total)

PREPARATION

Preparation of salsa

1. In a bowl, mix all ingredients. Set aside. (You can make the salsa ahead of time and cover it. It will keep for up to 2 days in the refrigerator).

Preparation of lamb chops

2. In a shallow glass dish, combine oil, lemon juice, garlic, coriander, cumin, pepper, cinnamon, salt, cayenne and cloves. Add lamb chops and turn to coat well. Cover dish with plastic wrap and marinate for at least 15 minutes or up to 3 hours in the refrigerator.

3. Prepare medium-high heat. Place lamb chops on oiled barbecue grill (discard marinade) and close lid. Cook for about 8 minutes for a pink meat (turn chops halfway through cooking). Serve with reserved tomato salsa.