Lavender-Rubbed Lamb Chops with Bitter Greens Salad

Name: Lavender-Rubbed Lamb Chops with Bitter Greens Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 tablespoon minced shallot; 1 tablespoon finely grated orange zest; 1 teaspoon dried lavender buds; Salt and freshly ground pepper; 8 double-cut lamb loin chops (13 ounces each); 3 tablespoons fresh lemon juice; 1 teaspoon finely grated lemon zest; 1/2 pound puntarelle, chicory or dandelion greens, torn into bite-size pieces; 5 ounces baby arugula; 1/2 cup salted roasted hazelnuts, coarsely chopped; 1/2 cup pomegranate seeds

Servings: persons

1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1 tablespoon finely grated orange zest
1 teaspoon dried lavender buds
Salt and freshly ground pepper
8 double-cut lamb loin chops (13 ounces each)
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/2 pound puntarelle, chicory or dandelion greens, torn into bite-size pieces
5 ounces baby arugula
1/2 cup salted roasted hazelnuts, coarsely chopped
1/2 cup pomegranate seeds

1
Preheat the broiler and position a rack 8 to 10 inches from the heat.
2
In a bowl, mix 2 tablespoons of the olive oil with the shallot, orange zest, lavender and a pinch each of salt and pepper.
3
Rub the mixture all over the lamb chops and transfer them to a broiling pan or a metal rack set on a rimmed baking sheet.
4
Broil the chops for about 30 minutes, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 125.
5
In a large bowl, whisk the remaining 1/4 cup of olive oil with the lemon juice and lemon zest and season with salt and pepper.
6
Add the puntarelle, arugula, hazelnuts and pomegranate seeds and toss.
7
Season the salad with salt and pepper, toss again and serve with the lamb chops.

726

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 12 ingredients. The key ingredients include: 1/4 cup plus 2 tablespoons extra-virgin olive oil, 1 tablespoon minced shallot, 1 tablespoon finely grated orange zest, 1 teaspoon dried lavender buds, and more.

Yes, Lavender-Rubbed Lamb Chops with Bitter Greens 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!