LAMB WITH LENTIL SALAD

Lamb with Lentil Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup 2% plain Greek yogurt
Grated zest and juice of 1 lemon
1 1/4 teaspoons dried mint
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 small shallot, thinly sliced
1 15-ounce can lentils, drained and rinsed
1 cup cherry tomatoes, halved
3 Persian cucumbers, thinly sliced
1/2 cup packed fresh parsley and/or mint, torn
1 1/2 cups pita chips, broken into small pieces
4 1/2-inch-thick lamb shoulder chops (6 to 7 ounces each)

Steps:

Combine the yogurt, 1 tablespoon lemon juice, 1/4 teaspoon each lemon zest, dried mint and salt, and a few grinds of pepper in a small bowl. Set aside.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the shallot and cook, stirring, until tender, about 4 minutes. Add the lentils and cook until warmed through, about 1 minute. Transfer to a large bowl and toss with the remaining lemon zest and juice, the cherry tomatoes, cucumbers, parsley, pita chips, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper.
Wipe out the skillet and return to high heat. Season the lamb chops with salt and pepper and rub all over with the remaining 1 tablespoon olive oil and 1 teaspoon dried mint. Add 2 chops to the skillet and cook, turning once, until well browned, 4 to 7 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining 2 chops.
Divide the lamb chops among plates. Serve with the lentil salad and yogurt sauce.

Nutrition Facts : Calories 570, Fat 35 grams, SaturatedFat 10 grams, Cholesterol 99 milligrams, Sodium 647 milligrams, Carbohydrate 30 grams, Fiber 11 grams, Protein 35 grams, Sugar 6 grams