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Pan-Seared Lamb Chops with Greek Salad & Avocado Dressing.

  • 1
    avocado
  • 1
    English cucumber
  • 4 cloves
    garlic
  • 1 pint
    grape tomatoes
  • ½ cup
    Kalamata olives, pitted
  • 12
    lamb rib chops
  • 1
    lemon
  • 1 head
    romaine lettuce
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    oregano
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    1 pint grape tomatoes
    1 English cucumber
    1 avocado
    1 lemon
    1 head romaine lettuce
    
  • 2
    Trim off and discard the root end of the lettuce and remove any blemished leaves; quarter the lettuce lengthwise, then chop crosswise into 1-inch pieces and transfer to a large salad bowl.
  • 3
    Trim off and discard the ends of the cucumber; slice the cucumber crosswise into ⅛-inch-thick rounds and add to the salad bowl.
  • 4
    Halve the tomatoes and add to the salad bowl.
  • 5
    Halve the olives lengthwise and add to the salad bowl.
    ½ cup Kalamata olives, pitted 
  • 6
    Preheat a skillet over medium heat.
  • 7
    While the skillet heats up, trim off and discard the root ends of the garlic; peel and mince or press the garlic.
    4 cloves garlic
  • 8
    Grate all of the zest from the lemon, then juice the lemon into a small bowl (that will be used for the salad dressing) and set aside.
  • 9
    In a small bowl, combine and mix together ½ of the garlic (save the rest for the salad dressing), lemon zest, oregano, salt, and pepper.
    2 tsp dried oregano
    1 tsp salt
    ½ tsp black pepper
  • 10
    Pat dry the lamb chops with paper towels and place on a plate; rub both sides of the chops with the spice mixture.
    12 lamb rib chops
  • 11
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    1 tbsp virgin coconut oil
  • 12
    Place the lamb chops in the skillet; cook until they are nicely seared and cooked to your desired doneness, 3 to 4 minutes per side. Once done, transfer the chops to a plate and let them rest for 5 minutes.
  • 13
    While the lamb chops cook, halve the avocado lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out the flesh into the bowl with the lemon juice and mash with a fork until smooth.
  • 14
    To make the dressing, add the remaining garlic, olive oil, salt, and pepper to the avocado and lemon mixture; mix together.
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ¼ tsp black pepper 
  • 15
    To serve, arrange the salad on a plate, spoon the avocado dressing overtop, and place the lamb chops on the side. Enjoy!