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