Greek · Dinner
Grilled Lamb Chop Salad
Bone-in lamb chops are seared until charred at the edges and pink at the center, then sliced over a Greek salad of tomato, cucumber, red onion, kalamata olives and feta. Dressed with lemon and olive oil, finished with oregano.
$9
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
598Calories
38.9gProtein
43.8gFat
14.2gCarbs
6.4gSugar
3.6gFiber
1189mgSodium
181mgChol
16.7gSat Fat
890mgPotassium
320mgCalcium
4.1mgIron
2.6mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
mediterranean
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat lamb chops dry. Rub with half the olive oil, oregano, salt, pepper and minced garlic. Rest 5 minutes.
2
Sear
Heat a heavy skillet over high heat until faintly smoking. Sear lamb chops 3 minutes per side until deep brown crust forms and center reaches 130–135°F.
3
Rest
Transfer chops to a plate and rest 5 minutes uncovered so juices redistribute and meat stays moist.
4
Plate
Toss arugula, tomato, cucumber, red onion with remaining olive oil, lemon juice, vinegar and oregano. Top with feta, olives and sliced lamb.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz220g, 2 bone-in lamb chops lamb chop
- 2 tbsp2 tbsp olive oil, divided
- 1 tsp1 tsp dried oregano, divided
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 clove2 clove garlic
- 22 small tomato
- 1 cup120g cucumber
- 11 small red onion
- 2.8 oz80g feta
- 1212 kalamata olives
- 2 cup40g arugula
- 1 tbsp1 tbsp lemon juice
- 1 tsp1 tsp red wine vinegar
