- Prep time: 15-20 minutes
- Cook time: 12 minutes
- Resting time: 10 minutes
- Serves 4-6
Ingredients
Watermelon Salad
- 5 cups seedless watermelon, cut into cubes
- 1 (5 ounce) bag or package of arugula
- 1 shallot, sliced
- 4 ounces crumbled feta cheese
- Salt and pepper, to taste
Lemon vinaigrette
- 1/2 lemon, juiced
- 1/4 cup olive oil
- 1 teaspoon honey or agave
- 1 garlic clove minced
- Salt and pepper, to taste
Lamb Chops
- 6 lamb chops
- 1-2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Begin by removing the lamb chops from the fridge to allow them to come to room temperature (about 20-30 minutes before cooking).
- Make the watermelon salad by adding all of the ingredients to a large bowl.
- Mix the vinaigrette ingredients together in a jar or bowl.
- Pour the dressing over the salad and toss to combine.
- Season the lamb chops very well with salt and black pepper.
- Heat olive oil in a grill pan or cast iron skillet over medium-high heat. Turn the heat down to medium.
- Place the lamb chops in the pan. Cook for 5-6 minutes on on side, flip and cook for another 5-6 minutes on the other side. For medium rare, the lamb chops should be 125 degrees F.
- Remove the lamb chops from the pan and allow to rest on a plate covered with foil for about 10 minutes.
- Serve the lamb chops with the watermelon salad and enjoy