Ingredients

The salad:

  • 2 cups very thinly sliced defrosted, frozen artichoke hearts
  • 2 tablespoons lemon juice
  • 3 tablespoons minced fresh mint
  • 3 tablespoons minced fresh parsley
  • ½ teaspoon salt, plus more to taste
  • Freshly ground pepper to taste

The lamb:

  • 4 loin lamb chops
  • Salt and freshly ground pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      480 calories; 39 grams fat; 17 grams saturated fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 6 grams dietary fiber; 1 gram sugars; 20 grams protein; 86 milligrams cholesterol; 462 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

  1. Toss salad ingredients together and set aside.
  2. Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot. Place lamb chops in the pan and saute until medium rare, about 3 minutes per side. Sprinkle with salt and pepper.
  3. Place 1 lamb chop on each of 4 plates. Top with the salad and serve.

15 minutes

Dining and Cooking