Herby Lamb Chops with Salad from ‘Cook. Nourish. Glow’
Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. The week’s cookbook is Cook. Nourish. Glow. 120 Recipes That Will Help You Lose Weight, Look Younger, and Feel Healthier by Amelia Freer (Harper Wave), a nutritional therapist and author of the bestselling book, Eat. Nourish. Glow. Read more about Yahoo Food’s Cookbook of the Week here.
Photograph by Susan Bell
By Amelia Freer
Herby Lamb Chops with Salad
Serves 4 (2 chops per person)
Lamb chops only require a few minutes to cook, so they are a regular evening meal in my house and I love to serve them when friends come over for a casual supper. There are lots of elaborate recipes available but I keep mine simple: grilled and served with a lovely fresh herby green salad.
8 x thick loin lamb chops
2 sprigs of fresh rosemary, leaves picked and finely chopped
4 sprigs of fresh thyme, leaves picked and finely chopped
2 sprigs of fresh oregano, leaves picked and finely chopped
6 cloves of garlic, finely chopped
4 tablespoons olive oil
Sea salt and freshly ground black pepper
For the salad:
1 x ¼-pound bag of green salad leaves
1 tablespoon finely chopped chives
½ a small bunch of fresh basil or mint, leaves picked and roughly chopped
1 large avocado, pitted, peeled, and sliced
½ a cucumber, halved, deseeded, and sliced
For the dressing:
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Put the lamb chops into a big bowl. Mix the rosemary, thyme, oregano leaves, and garlic into the olive oil, pour this marinade over the lamb, and toss. (You can do this the day before, then cover the bowl with plastic wrap and keep it in the fridge.)
When you are ready to cook, heat the broiler to medium high. Season the lamb chops well, then put them on a broiler pan lined with foil. Broil with 5 minutes on each side, until they are golden on the outside but still slightly pink in the middle. If you prefer your chops well done, broil them for slightly longer. Put the chops on a warmed plate, wrap in foil, and leave to rest for 10 minutes.
While the chops are resting, prepare your green salad. Arrange the salad leaves on a large platter, sprinkle the herbs over them, then top with the avocado and cucumber slices. Whisk the olive oil and red wine vinegar together with seasoning, then drizzle this over the salad just before serving with the lamb chops.
Reprinted with permission from Cook. Nourish. Glow. 120 Recipes That Will Help You Lose Weight, Look Younger, and Feel Healthier by Amelia Freer (Harper Wave).
More healthy recipes to make at home:
Gnocchi with Squash and Kale from ‘The Best and Lightest’
Gluten-Free Seeded Bread from ‘At My Table’
Spicy Stir-Fried Bok Choy and Shiitakes from ‘Paleo Perfected’
