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Mediterranean Lamb Chops

Mediterranean Lamb Chops
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Serves 4| Hands-On Time: | Total Time:



  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.
By March, 2007

Nutritional Information

  • Per Serving
  • Calories 407Calories From Fat 46%
  • Fat 21g
  • Sat Fat 4g
  • Cholesterol 127mg
  • Sodium 644mg
  • Carbohydrate 12g
  • Fiber 4g
  • Sugar 3g
  • Protein 43g
What does this mean? See Nutrition 101 .

Quick Tip

The bright, refreshing flavors of this salad also go well with seared steak or salmon. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.