Name: Pan-Seared Lamb Chops with Greek Salad & Avocado Dressing
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 1 ½ English cucumbers; 6 cloves garlic; 1 ½ small pkgs grape tomatoes; ¾ cup Kalamata olives, pitted; 18 lamb rib chops; 1 ½ lemons; 1 ½ heads romaine lettuce; black pepper; extra virgin olive oil; oregano, dried; salt; virgin coconut oil

Pan-Seared Lamb Chops with Greek Salad & Avocado DressingPan-Seared Lamb Chops with Greek Salad & Avocado Dressing — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ avocados

1 ½ English cucumbers

6 cloves garlic

1 ½ small pkgs grape tomatoes

¾ cup Kalamata olives, pitted

18 lamb rib chops

1 ½ lemons

1 ½ heads romaine lettuce

black pepper

extra virgin olive oil

oregano, dried

salt

virgin coconut oil

Instructions

Wash and dry the fresh produce.

Trim off and discard the root end of the lettuce and remove any blemished leaves; quarter the lettuce lengthwise, then chop crosswise into 2 ½-cm pieces and transfer to a large salad bowl.

Trim off and discard the ends of the cucumber; slice the cucumber crosswise into 3-mm-thick rounds and add to the salad bowl.

Halve the tomatoes and add to the salad bowl.

Halve the olives lengthwise and add to the salad bowl.

Preheat a skillet over medium heat.

While the skillet heats up, trim off and discard the root ends of the garlic; peel and mince or press the garlic.

Grate all of the zest from the lemons, then juice the lemons into a small bowl (that will be used for the salad dressing) and set aside.

In a small bowl, combine and mix together ½ of the garlic (save the rest for the salad dressing), lemon zest, oregano, salt, and pepper.

Pat dry the lamb chops with paper towels and place on a plate; rub both sides of the chops with the spice mixture.

Once the skillet is hot, add coconut oil and swirl to coat the bottom.

Place the lamb chops in the skillet; cook until they are nicely seared and cooked to your desired doneness, 3 to 4 minutes per side. Once done, transfer the chops to a plate and let them rest for 5 minutes.

While the lamb chops cook, halve the avocado lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out the flesh into the bowl with the lemon juice and mash with a fork until smooth.

To make the dressing, add the remaining garlic, olive oil, salt, and pepper to the avocado and lemon mixture; mix together.

To serve, arrange the salad on a plate, spoon the avocado dressing overtop, and place the lamb chops on the side. Enjoy!

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