Best Lamb Chops Summer Salad Recipes

Grilled Lamb Chops With Summer Salad image

Provided by Chef mariajane

Categories Lamb/Sheep

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 28

3 medium garlic cloves
3 tablespoons fresh rosemary, chopped
1/3 cup parsley, chopped (about 1/2 bunch)
2 tablespoons Dijon mustard
1/3 cup olive oil
1/2 teaspoon pepper
2 lamb racks, each cut into 6 chops
1 lemon, squeezed for juice
coarse sea salt
2 medium zucchini, cut lengthwise into 1/4 inch strips
1 bunch asparagus, stringy ends peeled
1/2 pint grape tomatoes, halved
1/2 red onion, sliced very thinly and soaked in cold water
salt
olive oil
1 cup couscous
1 cup water
2 tablespoons olive oil
1/4 cup chopped mint
3 tablespoons sliced almonds, toasted
juice and zest of half lemon
salt and pepper
2 cups Greek yogurt or 2 cups whole milk yogurt, drained
1/2 medium English cucumber, peeled and grated
1 pinch salt
1 small garlic clove, finely minced
handful chopped of fresh mint
coarse salt and freshly cracked black pepper

Steps:

To prepare lamb combine garlic, rosemary, parsley, Dijon mustard, olive oil and pepper together in a medium mixing bowl and smear on chops. Cover and let marinate for at least one hour.
Just before grilling, season lamb generously with coarse sea salt. Grill on high heat, 2-3 minutes on each side, including fat side. Squeeze lemon juice over chops while cooking, Remove from heat and let rest.
Bring a large pot of salted water to rolling boil. Cut asparagus into 1 1/2 inch lengths.
Add asparagus to boiling water; cook until spears are crisp, about a minute. Add zucchini and cook for only one minute.
Strain asparagus and zucchini; plunge immediately into ice water or rinse under cold running water.
Transfer to medium mixing bowl; add tomatoes, sliced red onion, olive oil and salt to taste. Set aside.
Bring water to boil. Pour over couscous; cover and let stand 5 minutes.
Fluff with a fork and stir in mint, almonds, lemon juice, zest, olive oil, salt and pepper to taste.
Hang yogurt in side or fine mesh strainer over medium bowl. Let stand at least one hour, letting excess liquid drain away.
Very lightly salt grated cucumber and let hang in same manner.
Combine thickened yogurt, cucumber, garlic and mint in a medium bowl. season to taste with salt and pepper.

Nutrition Facts : Calories 488.9, Fat 28.3, SaturatedFat 3.9, Sodium 166.2, Carbohydrate 52.7, Fiber 9.3, Sugar 5, Protein 12.4

Lamb chops & summer salad image

Provided by tweety_anja

Time 25m

Yield Serves 2

Number Of Ingredients 0

Steps:

Make the salad by peeling the cucumber and then cutting it into small chunks. Put in a salad bowl. Cut the tomatoes into segments, shred the lettuce and add to the cucumber.
Pull the leaves of the oregano, snipp the dill with scissors and add to the bowl.
Squeeze the juice from the lemon over the contents of the bowl and add a little oil to make a lemony dressing. Season well.
Brush the chops with oil and season well. Griddle in a nonstick pan until they are browned and crisp on the outside and cooked through.
Serve with the salad and toasted flatbread.