You may also like
Categories:Viewed: 45 - Published at: 7 years ago
Ingredients
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 8 lamb loin chops, cut about 1 inch thick (2 1/4 pounds)
- Salt and freshly ground pepper
- 1/2 pound pencil-thin asparagus, cut on the diagonal into 1/2-inch lengths
- Two 5-ounce bunches of arugula, trimmed
- 2 ounces Parmesan cheese, thinly shaved (2/3 cup)
Method
- Preheat the oven to 400.
- In a small bowl, combine 1/4 cup of the olive oil with the lemon juice.
- Pour half of the mixture over the lamb chops and let stand for 10 minutes.
- Heat a large skillet until hot to the touch.
- Add the remaining 1 tablespoon of olive oil.
- Drain the lamb chops and season with salt and pepper.
- Add the lamb chops to the skillet and cook them over moderately high heat, turning once, until lightly browned, about 5 minutes.
- Transfer the lamb chops to a baking pan and roast them for 7 minutes for medium meat.
- Transfer the lamb chops to plates and keep warm.
- Pour off all but 1 tablespoon of the fat from the skillet.
- Add the asparagus and cook over moderately high heat until crisp-tender, about 2 minutes.
- Add the arugula and cook just until barely wilted, about 1 minute.
- Add the remaining half of the lemon and olive oil mixture along with any accumulated juices from the lamb and bring to a simmer.
- Season the vegetables with salt and pepper and transfer them to the plates with the lamb.
- Scatter the Parmesan over the lamb and vegetables and serve.
