Pan-Seared Lamb Chops With Mint over Greens

“From Better Homes and Gardens, March 2003. For the pecans specified in the original recipe I substituted walnuts, but pine nuts or even almonds would probably work. Another option is to use grapeseed oil instead of olive oil, although that is only if you're brave.”

Ingredients Nutrition


  1. Dry roast nuts in pan, being careful not to burn and set aside to cool.
  2. In a small bowl, combine the fresh mint, parsley, feta, and nuts. Set aside.
  3. Trim all fat from lamb chops. Rub the chops with about 2 teaspoons of olive oil (I use a pastry brush), salt and pepper.
  4. Preheat a large fry pan over medium-high heat until very hot. Add the lamb chops to the pan. Cook over medium heat 8-10 minutes, turning chops halfway through cooking. Do not move or stir the chops until ready to flip over at the halfway mark.
  5. Cook chops until well-browned and a meat thermometer inserted in the thickest part of the chop measures 145 degrees.
  6. Garnish each chop with the mint/cheese mixture. Divide the salad greens on 4 plates and drizzle with a little bit of olive oil and lemon juice. Arrange the warm lamb chops on each plate.
  7. Serve immediately with shiraz and crusty bread! Don't forget the mood lighting!

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