Lamb Chops with Mango Cucumber Salad Recipe
Ingredients
| 1/2 cup finely diced seedless cucumber | ||
| Mango | 1/2 Small, peeled | |
| Chopped mint | 2 Tablespoon, divided | |
| 1 tablespoon chopped sweet white onion, like Vidalia | ||
| Lime juice | 2 Teaspoon | |
| Extra virgin olive oil | 2 Teaspoon, divided | |
| Salt | 1/4 Teaspoon, divided | |
| Pepper | 1/4 Teaspoon, divided | |
| Baby rib | 11 Ounce, trimmed | |
Directions
1. Mix cucumber, mango, 1 tablespoon of the mint, onion, lime juice, 1 teaspoon of the oil, and 1/8 teaspoon each of salt and pepper in a bowl. Cover and let stand while you prepare the lamb.
2. Sprinkle lamb chops with remaining 1/8 teaspoon each of salt and pepper.
3. Heat a medium skillet over medium-high heat and add remaining teaspoon oil, or lightly brush a grill pan with oil and heat 3 minutes over medium-high heat.
4. Add chops to pan and cook, turning once, until done to taste, 2 to 3 minutes per side for medium. Cook until browned, 1 to 2 minutes longer.
5. Transfer chops to a plate and sprinkle with remaining tablespoon mint. Serve with salad.
2. Sprinkle lamb chops with remaining 1/8 teaspoon each of salt and pepper.
3. Heat a medium skillet over medium-high heat and add remaining teaspoon oil, or lightly brush a grill pan with oil and heat 3 minutes over medium-high heat.
4. Add chops to pan and cook, turning once, until done to taste, 2 to 3 minutes per side for medium. Cook until browned, 1 to 2 minutes longer.
5. Transfer chops to a plate and sprinkle with remaining tablespoon mint. Serve with salad.
Chef
