Mediterranean Lamb Chops

Mediterranean Lamb Chops
Quentin Bacon
five_whole_stars
Click a Star to Rate This Recipe
preparation
15
minutes
cooking
25
minutes
Serves 4

Ingredients

3
tablespoons
olive oil
8
lamb chops
kosher salt and black pepper
4
plum tomatoes, thinly sliced
1
clove garlic, finely chopped
1
medium fennel bulb, halved lengthwise and thinly sliced
2
tablespoons
fresh lemon juice
2
tablespoons
fresh oregano leaves, torn
1
5-ounce bag fresh arugula

Directions

  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chops with ¾ teaspoon each salt and pepper.
  2. Add 4 chops to the skillet and cook until browned, about 2 minutes per side. Transfer to a baking sheet. Repeat with the remaining chops.
  3. Transfer the baking sheet to oven and roast chops to desired doneness, 4 to 6 minutes for medium-rare.
  4. Meanwhile, in a medium bowl, combine the tomatoes, garlic, fennel, lemon juice, oregano, ¼ teaspoon each salt and pepper, and the remaining oil.
  5. Divide the arugula and chops among individual plates and spoon the tomato mixture over the greens.
Kate Merker
February 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 46 %
  • Fat 21 g
  • Sat Fat 4 g
  • Cholesterol 127 mg
  • Sodium 644 mg
  • Carbohydrate 12 g
  • Fiber 4 g
  • Sugar 3 g
  • Protein 43 g
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments