Ingredients

• 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
• 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

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Instructions

1. Preheat broiler.
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.
3. In a bowl, stir together olives, tomato, onion, parsley, zest, remaining teaspoon lemon juice, remaining teaspoon oil and salt and pepper to taste.
4. Broil lamb chops 2 inches from heat 4 to 5 minutes on each side for medium-rare meat.
5. Spoon olive salsa over lamb chops.
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.
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.