Kate Merker
Recipe by Real Simple March 2007

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Credit: Quentin Bacon

Recipe Summary test

prep:
15 mins
additional:
10 mins
total:
25 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

407 calories; calories from fat 46%; fat 21g; saturated fat 4g; cholesterol 127mg; sodium 644mg; carbohydrates 12g; fiber 4g; sugars 3g; protein 43g.
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