LAMB CHOPS WITH OLIVE SALSA

Can be prepared in 45 minutes or less. To easily tell when the lamb chops are done, use Volk's Cook'd Right Sensor during preparation.
Servings: 2

Ingredients

1/2	teaspoon	dried oregano, crumbled
1	tablespoon plus 2 teaspoon	fresh lemon juice
2	teaspoons	olive oil
4	1-inch-thick	rib lamb chops (about 1 pound total)
1/2	cup	Kalamata or other brine-cured black olives, pitted and chopped coarse
1		plum tomato, seeded and diced
1/4	cup	diced red onion
1	tablespoon	chopped fresh parsley leaves
1/2	teaspoon	freshly grated lemon zest

Potato salad with yogurt and cucumber

1	pound	boiling potatoes (about 3), peeled and cut into 1-inch pieces
1/4	cup	plain yogurt
1	small clove	garlic, minced and mashed to a paste with 1/4 teaspoon salt
1	tablespoon	chopped fresh mint leaves or 1 teaspoon dried, crumbled
1	small	cucumber, halved lengthwise, seeded and cut into 1/4-inch-thick slices

Preparation

1. Preheat broiler.
2. On a plate, stir together oregano, 1 tablespoon lemon juice and 1 teaspoon oil.
3. 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.
4. In a bowl, stir together olives, tomato, onion, parsley, zest, remaining teaspoon lemon juice, remaining teaspoon oil and salt and pepper to taste.
5. Broil lamb chops 2 inches from heat 4 to 5 minutes on each side for medium-rare meat. Check for doneness of each chop using a Cook'd Right Sensor.
   1. Quickly insert dark sensor tip into center of chop. Wait 5-10 seconds.
   2. Remove sensor tip and check color.
   3. Continue checking with the same sensor until done.
   4. Chop is done when tip of sensor is fully orange.
   5. Discard sensor when finished.
6. Spoon olive salsa over lamb chops.

1. in a saucepan, combine potatoes with salted water to cover by 1 inch and simmer until just tender, 8 to 10 minutes.
2. In a colander, rinse potatoes under cold water to stop cooking and drain well.
3. In a bowl, stir together yogurt, garlic paste, and mint. Add cucumbers and potatoes to yogurt mixture with salt and pepper to taste and toss well.