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Lamb Chops with Minty Cucumber & Tomato Salad.

  • 2
    English cucumbers
  • 1 small pkg
    fresh mint
  • 2 pints
    grape tomatoes
  • 12
    lamb rib chops
  • 1
    lemon
  • 1 medium
    red onion
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Place the lamb chops on a plate; rub with olive oil and season with salt and pepper on both sides; set aside.
    12 lamb rib chops
    4 tsp extra virgin olive oil
    ½ tsp salt
    ½ tsp black pepper
  • 2
    Wash and dry the fresh produce.
    2 English cucumbers
    2 pints grape tomatoes
    1 small pkg fresh mint
    1 lemon
  • 3
    Cut the cucumber in half crosswise, then cut quarter lengthwise into 4 wedges; cut the wedges crosswise into bite-sized chunks. Transfer to a large bowl.
  • 4
    Halve the tomatoes and add to the bowl.
  • 5
    Pick the mint leaves off the stems; discard the stems. Stack the leaves and cut crosswise into thin ribbons; add to the bowl.
  • 6
    Preheat a grill pan or skillet over medium heat.
  • 7
    While the pan/skillet heats up, peel and small dice the onion; add to the bowl.
    1 medium red onion
  • 8
    Place the lamb chops on the grill or skillet and cook until desired doneness, 2 to 5 minutes per side.
  • 9
    Halve the lemon and juice one half over the salad. Cut the other half into wedges for serving.
  • 10
    Drizzle the salad with olive oil and season with salt and pepper. Toss to combine.
    4 tbsp extra virgin olive oil
    ½ tsp salt
    ½ tsp black pepper
  • 11
    To serve, place the salad on plate, add the lamb chops on the side, and squeeze the lemon wedges over the lamb. Enjoy!