Reviews Add Rating & Review 6 Ratings 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
Back to Balsamic Lamb Chops with Stone Fruit and Arugula All Reviews for Balsamic Lamb Chops with Stone Fruit and Arugula - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Balsamic Lamb Chops with Stone Fruit and Arugula Credit: Jonathan Lovekin Recipe Summary prep: 25 mins total: 1 hr 40 mins Servings: 4
Ingredients Ingredient Checklist 1/4 cup balsamic vinegar, preferably aged 1/2 cup extra-virgin olive oil Pinch of sugar 8 bone-in rib lamb chops, frenched (about 2 pounds total, each about 1 inch thick) Coarse salt and freshly ground pepper 1 bunch arugula (about 8 ounces), trimmed 2 plums or nectarines, or a combination, pitted and sliced into wedges 3 tablespoons pepitas (hulled pumpkin seeds), toasted 1/4 cup packed fresh mint leaves
Gallery Balsamic Lamb Chops with Stone Fruit and Arugula Credit: Jonathan Lovekin
Recipe Summary prep: 25 mins total: 1 hr 40 mins Servings: 4
Gallery
Balsamic Lamb Chops with Stone Fruit and Arugula Credit: Jonathan Lovekin
Balsamic Lamb Chops with Stone Fruit and Arugula
Credit: Jonathan Lovekin
Balsamic Lamb Chops with Stone Fruit and Arugula
Recipe Summary prep: 25 mins total: 1 hr 40 mins Servings: 4
Recipe Summary
prep: 25 mins total: 1 hr 40 mins
Servings: 4
prep: 25 mins
total: 1 hr 40 mins
prep:
25 mins
total:
1 hr 40 mins
Servings: 4
4
Ingredients
Ingredients
- 1/4 cup balsamic vinegar, preferably aged 1/2 cup extra-virgin olive oil Pinch of sugar 8 bone-in rib lamb chops, frenched (about 2 pounds total, each about 1 inch thick) Coarse salt and freshly ground pepper 1 bunch arugula (about 8 ounces), trimmed 2 plums or nectarines, or a combination, pitted and sliced into wedges 3 tablespoons pepitas (hulled pumpkin seeds), toasted 1/4 cup packed fresh mint leaves
Directions
Whisk together vinegar, oil, and sugar in a bowl. Reserve 1/4 cup mixture; transfer remaining marinade to a resealable plastic bag. Season lamb with salt and pepper and add to bag, turning to coat. Let marinate in refrigerator, turning occasionally, at least 1 hour and up to 4 hours.
Let chops stand at room temperature 30 minutes. Heat a large skillet over medium heat. Working in batches, remove lamb from marinade and add to pan. Cook, flipping once, until an instant-read thermometer inserted in thickest part (avoiding bone) registers 125 degrees, about 8 minutes. Transfer to a plate and let stand 10 minutes.
Whisk reserved marinade to combine. Divide arugula, fruit, pepitas, and mint among plates. Season with salt and pepper; drizzle with reserved marinade. Top with lamb; serve immediately.
Reviews
Add Rating & Review 6 Ratings 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 6 Ratings 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
6 Ratings 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
6 Ratings 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
6 Ratings 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
All Reviews for Balsamic Lamb Chops with Stone Fruit and Arugula
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Balsamic Lamb Chops with Stone Fruit and Arugula
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
