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Easy
15 MIN
Steak or a hearty fish like tuna can be substituted for lamb. For added crunch, top with toasted pistachios or candied pecans.
Ingredients
SERVINGS: 4 Serving(s)
- 4 tablespoons salt
- 1 tablespoon black pepper
- Leaves pulled from 3 sprigs of fresh rosemary
- 8 lamb chops
- 2 tablespoons vegetable oil
- 2 blood oranges cut into ¼-inch round slices, peel removed*
- 2 avocados, halved and sliced
- 1/4 cup good olive oil
- 1 pound mixed baby kale, mizuna, arugula or other brassica family greens, washed, dried and torn into bite-sized pieces
- *TIP: Slice with peel on, then remove peel from each slice by cutting it off making a hexagon shape.
Instructions
Combine the salt, pepper and rosemary in a spice mill or grinder and blend until rosemary is in very small pieces. Rub each lamb chop on both sides with spice mix and let rest 1 hour. Reserve remaining spice mix.
Heat a cast iron or heavy bottomed pan on high and add vegetable oil. When hot, add the coated lamb chops and sear on each side for 3 to 5 minutes or until desired “doneness” is achieved. Remove lamb chops from pan and put on a platter to rest. Set pan on low heat and add olive oil and orange slices. Heat just until the oranges start to release their juices.
Divide the cleaned greens and avocado slices onto 4 plates. Remove the oranges from the pan and distribute onto each plate on top of the greens. Drizzle greens with ¼ of the hot pan juices. Place 2 lamb chops on each plate of wilted greens. Season with pinch of the reserved salt, pepper and rosemary mix.
Know Your Food
