Tender Lamb Chops Over A Warm Arugula Salad

Time needed
15 min preparation
+
15-20 min cooking
Serving Size / Yield
4-5 servings
Ingredients
- 6 lamb chops
- 4 cloves of garlic, minced finely
- 1 T. ground thyme
- salt and pepper to taste
- 2 T. olive oil
- Warm Salad:
- 3 C. arugula salad
- 2 Roma tomatoes
- 2 radishes, sliced thin
- 1/2 lb. prosciutto
- 2 T. butter
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Directions
In small bowl combine, garlic, thyme, salt and pepper to taste. Mix well, then gently rub onto the lamb chops. In a large cast-iron skillet over medium heat, warm olive oil and cook lamb chops on each side for about three minutes each, or until wellness is met.
In a smaller skillet sauté arugula, radishes, and prosciutto in butter over medium low heat. Lightly cook the veggies until the radishes start to soften and the arugula starts to wilt. Lightly season with salt and pepper to taste.
Spoon salad onto places first, topping with tomatoes, then with two lamb chops. Serve warm.
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