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Lamb chops with lemon and spring salad | Milkbottle

Lamb chops with lemon and spring salad

Spring Menu

Lamb chops with lemon and spring salad. Not much beats the taste of a good lamb chop. We like it really simple with just salt, pepper and some lemon. Why hide perfection?

Recipe
Serves 4

12-16 lamb chops
salt and pepper
1 tablespoon butter
1 tablespoon olive oil
juice of 1 lemon
2 cups arugula
8 radishes, sliced
olive oil
Rub the lamb with salt and pepper.
Heat the butter and oil in a pan and fry the chops about 1 minute on each side for medium and a little longer for medium well.
Pour over the lemon.
Place the chops on a platter and drizzle with some of the juice from the pan.
Mix arugula and radishes and toss with olive oil, salt and pepper.
Serve with the lamb chops.

Image: Colin Cooke via Taverne Agency. Recipe: Paul Lowe

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