Mediterranean Lamb Chops

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Photo by Quentin Bacon
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 407 calories
    • Calories 46 calories from fat
    • Fat 21 g
    • Sat Fat 4 g
    • Cholesterol 127 mg
    • Sodium 644 mg
    • Protein 43 g
    • Carbohydrate 12 g
    • Sugar 3 g
    • Fiber 4 g
  • February 2007

Ingredients

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