Lamb Chops and Early Spring Salad Recipe

Name: Lamb Chops and Early Spring Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small racks of lamb, cut into chops; Salt and freshly ground black pepper; 1 large garlic clove, cracked out of its skin; 1 fennel bulb, quartered, cored, and thinly sliced; 1 cup fresh flat-leaf parsley leaves (a few big handfuls), coarsely chopped; 1/2 cup fresh mint leaves (a couple of handfuls); 6 radishes, thinly sliced; 6 scallions, chopped; 4 celery ribs from the heart with leafy greens, chopped; 1 romaine lettuce heart, shredded; 1 head of radicchio, shredded; 1/3 pound ricotta salata cheese, crumbled; Zest and juice of 2 lemons; Extra-virgin olive oil (EVOO), for generous drizzling; Crusty bread, to pass at the table

Servings: persons

2 small racks of lamb, cut into chops
Salt and freshly ground black pepper
1 large garlic clove, cracked out of its skin
1 fennel bulb, quartered, cored, and thinly sliced
1 cup fresh flat-leaf parsley leaves (a few big handfuls), coarsely chopped
1/2 cup fresh mint leaves (a couple of handfuls)
6 radishes, thinly sliced
6 scallions, chopped
4 celery ribs from the heart with leafy greens, chopped
1 romaine lettuce heart, shredded
1 head of radicchio, shredded
1/3 pound ricotta salata cheese, crumbled
Zest and juice of 2 lemons
Extra-virgin olive oil (EVOO), for generous drizzling
Crusty bread, to pass at the table

1
Preheat the broiler to high.
2
Arrange the chops on a slotted broiler pan and season with salt and pepper on both sides.
3
Rub a large salad bowl with the cracked garlic.
4
Toss in the fennel, parsley, mint, radishes, scallions, celery, lettuce, and radicchio.
5
Sprinkle the cheese over the top, then dress with the lemon zest and juice and a generous drizzle of EVOO.
6
Season the salad with salt and pepper to taste.
7
Broil the lamb chops for 2 minutes on each side for rare, up to 4 minutes on each side for well done.
8
Serve the chops alongside piles of salad and pass the crusty bread.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 small racks of lamb, cut into chops, Salt and freshly ground black pepper, 1 large garlic clove, cracked out of its skin, 1 fennel bulb, quartered, cored, and thinly sliced, and more.

Yes, Lamb Chops and Early Spring Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lamb Chops and Early Spring Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions