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Serve a fresh and crunchy salad of lightly pickled fennel and onion, snap peas, and herbs alongside juicy roasted lamb chops.
- Yields:
- 4 serving(s)
- Total Time:
- 35 mins
- Cal/Serv:
- 605
Ingredients
For lamb chops
- 1/2
red onion, finely chopped
- 2 tbsp.
rice vinegar
Kosher salt and pepper
- 1
rack of lamb, trimmed
- 2 tbsp.
olive oil, divided
- 2 tsp.
coriander, crushed
- 1 tsp.
ground sumac
- 1/4 c.
fresh mint, chopped
- 2 tbsp.
flat-leaf parsley, chopped
For salad
- 1 1/2 tbsp.
fresh lemon juice
- 1 tbsp.
olive oil
Pinch of sugar
Kosher salt and pepper
- 1
small fennel bulb, very thinly sliced
- 1/4
red onion, very thinly sliced
- 6 oz.
sugar snap peas, halved lengthwise
- 1/4 c.
flat-leaf parsley leaves
- 1/4 c.
small mint leaves
- 1/4 c.
small basil leaves
Directions
- Step 1Heat oven to 425°F. Make lamb: In small bowl, combine onion, vinegar, and 1/4 teaspoon salt. Let sit until lamb is finished.
- Step 2On rimmed baking sheet, coat lamb with 1 tablespoon oil, then season with coriander, sumac, and 1/2 teaspoon each salt and pepper. Roast to desired doneness, 20 to 25 minutes for medium-rare. Let rest at least 10 minutes before slicing.
- Step 3Meanwhile, make salad: In medium bowl, whisk together lemon juice, oil, sugar, and 1/2 teaspoon each salt and pepper to dissolve. Add fennel and onion and let sit, tossing occasionally, 10 minutes, then fold in snap peas and herbs. Set aside.
- Step 4While lamb is resting, stir remaining tablespoon oil into onion mixture, then fold in mint and parsley.
- Step 5Cut lamb into chops and serve with salad and onion herb dressing.
NUTRITIONAL INFORMATION: About 605 calories, 48.5 g fat (18 g saturated), 30 g protein, 785 mg sodium, 12 g carb, 5 g fiber
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