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?
Lamb chops with lemon and spring salad
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
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.
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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