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
- Toss salad ingredients together and set aside.
- 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.
- Place 1 lamb chop on each of 4 plates. Top with the salad and serve.
15 minutes
Dining and Cooking