The tomato olive relish complements succulent lamb in this surprisingly easy recipe that you’d love to make more often at home.

Adapted from Sophia Freeman.



  • 2 tablespoons olive oil, divided
  • ¼ cup black olives, chopped
  • 1 cup tomatoes, chopped
  • Salt and pepper to taste
  • ¼ cup parsley, chopped
  • 8 lamb chops, fat trimmed

( You can use Frenched rack, Rack Chops, or Chops)


    Preheat your grill. In a bowl, mix half of the olive oil and the olives, tomatoes, pepper, and parsley.

    Coat the lamb with the remaining oil and season with salt and pepper.

    Grill the lamb for 3 minutes per side. Serve with the tomato and olive relish.

    Thats it! It’s that easy peasy!

    Hope you’ll enjoy!

    Uzbek Plov
    Spring Lamb Stew (Dimlama)