• Prep time: 15-20 minutes
  • Cook time: 12 minutes
  • Resting time: 10 minutes
  • Serves 4-6


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


  1. Begin by removing the lamb chops from the fridge to allow them to come to room temperature (about 20-30 minutes before cooking).
  2. Make the watermelon salad by adding all of the ingredients to a large bowl.
  3. Mix the vinaigrette ingredients together in a jar or bowl.
  4. Pour the dressing over the salad and toss to combine.
  5. Season the lamb chops very well with salt and black pepper.
  6. Heat olive oil in a grill pan or cast iron skillet over medium-high heat. Turn the heat down to medium.
  7. 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.
  8. Remove the lamb chops from the pan and allow to rest on a plate covered with foil for about 10 minutes.
  9. Serve the lamb chops with the watermelon salad and enjoy