Pan-Seared Lamb Chops With Mint over Greens |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Better Homes and Gardens, March 2003. For the pecans specified in the original recipe I substituted walnuts, but pine nuts or even almonds would probably work. Another option is to use grapeseed oil instead of olive oil, although that is only if you're brave. Ingredients:
1/4 cup fresh mint, minced (not dried) |
1/4 cup flat-leaf italian parsley, minced (not dried) |
1/3 cup feta cheese, crumbled (myzithra is good, too!) |
1/4 cup walnuts, toasted, chopped |
2 lbs lamb rib chops (8 chops) or 2 lbs lamb loin chops, cut 1-inch thick (8 chops) |
2 teaspoons extra virgin olive oil |
1/4 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
5 cups mixed greens (mezclun) |
good quality extra virgin olive oil |
fresh lemon juice |
Directions:
1. Dry roast nuts in pan, being careful not to burn and set aside to cool.
2. In a small bowl, combine the fresh mint, parsley, feta, and nuts. Set aside.
3. Trim all fat from lamb chops. Rub the chops with about 2 teaspoons of olive oil (I use a pastry brush), salt and pepper.
4. Preheat a large fry pan over medium-high heat until very hot. Add the lamb chops to the pan. Cook over medium heat 8-10 minutes, turning chops halfway through cooking. Do not move or stir the chops until ready to flip over at the halfway mark.
5. Cook chops until well-browned and a meat thermometer inserted in the thickest part of the chop measures 145 degrees.
6. Garnish each chop with the mint/cheese mixture. Divide the salad greens on 4 plates and drizzle with a little bit of olive oil and lemon juice. Arrange the warm lamb chops on each plate.
7. Serve immediately with shiraz and crusty bread! Don't forget the mood lighting!
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