Print This Recipe
Seared Lamb Chops with Artichoke-Mint Salad
Posted by Peggy on April 20, 2012
Recipe: Seared Lamb Chops with Artichoke-Mint Salad
Ingredients
2 cups thinly sliced thawed frozen artichoke hearts
2 tablespoons freshly squeezed lemon juice, plus extra zest for garnish, if desired
2 tablespoons extra virgin olive oil
3 tablespoons minced fresh mint
3 tablespoons minced fresh parsley
4 loin lamb chops, 3/4-1 1/2-inch thick
Instructions
Whisk together lemon juice and olive oil. Toss artichoke hearts, mint and parsley into mixture; season to taste with kosher salt and freshly ground pepper. Reserve.
Heat a large heavy-bottomed non-stick skillet over medium-high heat until very hot. Place lamb chops in the pan and sauté until medium rare, about 3 minutes on each side for 3/4-inch chops. If using larger chops, turn down the heat after the 3 minutes sear and cook an additional 1-2 minutes per side, depending on thickness of chop.
Serve with artichoke salad.
Number of servings (yield):
3
Copyright © Peggy Lampman's dinnerFeed.
Print This Recipe
