Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　1/2 teaspoon dried oregano, crumbled

　　1 tablespoon plus 2 teaspoon fresh lemon juice

　　2 teaspoons olive oil

　　four 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 garlic clove, 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

　　

Step 1

Preheat broiler.

　　

Step 2

On a plate, stir together oregano, 1 tablespoon lemon juice and 1 teaspoon oil. 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.

　　

Step 3

In a bowl, stir together olives, tomato, onion, parsley, zest, remaining teaspoon lemon juice, remaining teaspoon oil and salt and pepper to taste.

　　

Step 4

Broil lamb chops 2 inches from heat 4 to 5 minutes on each side for medium-rare meat.

　　

Step 5

Spoon olive salsa over lamb chops.

　　

Step 6

In a saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 8 to 10 minutes. In a colander, rinse potatoes under cold water to stop cooking and drain well.

　　

Step 7

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.