Mediterranean Lamb Chops

Mediterranean Lamb Chops Recipe
Photo: Quentin Bacon

Yield:

Makes 4 servings

Recipe from

Real Simple

Recipe Time

Prep: 15 Minutes
Other: 10 Minutes

Nutritional Information

Calories 407
Caloriesfromfat 46 %
Fat 21 g
Satfat 4 g
Cholesterol 127 mg
Sodium 644 mg
Carbohydrate 12 g
Fiber 4 g
Sugars 3 g
Protein 43 g

Ingredients

3 tablespoons olive oil
8 lamb chops
1 teaspoon kosher salt
1 teaspoon 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

Preparation

Heat oven to 400° F.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the lamb with 3/4 teaspoon of the salt and 3/4 teaspoon of the pepper. Add 4 of the chops to the skillet and cook until browned, about 2 minutes per side. Transfer to a baking sheet. Repeat with the remaining chops. Roast to the desired doneness, 4 to 6 minutes for medium-rare.

Meanwhile, in a medium bowl, combine the tomatoes, garlic, fennel, lemon juice, oregano, and the remaining oil, salt, and pepper. Divide the arugula and lamb chops among individual plates and spoon the tomato mixture over the greens.

Tip: The bright, refreshing flavors of the tomato, fennel, and arugula salad also go well with seared steak or salmon.

Kate Merker,

Real Simple

March 2007
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