Lamb With Olive Salad - cooking recipe

Ingredients

1/4 cup vegetable oil
1/4 cup fresh flat-leaf parsley leaves, chopped
2 tsp fresh rosemary leaves, chopped
2 cloves garlic, minced
2 tsp lemon zest
4 None lamb shoulder chops, trimmed
2 None Persian cucumbers, peeled, chopped
1/3 cup sun-dried tomatoes, drained, finely chopped
2 tsp red wine vinegar
1 (13.5 oz) can lima beans, rinsed
12 None marinated olives, drained

Preparation

Combine 2 tbsp oil, 2 tbsp parsley, rosemary, garlic and lemon zest. Set aside.
Heat a grill or grill plate over medium-high heat. Cook lamb for 3-5 mins per side, or until tender, basting occasionally with herb mixture. Set aside, cover with foil and let rest for 5 mins.
Meanwhile, toss cucumbers, tomatoes, vinegar, lima beans and olives with remaining oil and parsley. Serve with lamb.