Lamb Chops with Walnut Fig and Goat Cheese Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Season the lamb chops with salt, pepper, and your choice of herbs and spices.
• STEP 3.Heat a skillet over medium-high heat and add a drizzle of olive oil.
• STEP 4.Sear the lamb chops for 2-3 minutes on each side, until browned.
• STEP 5.Transfer the lamb chops to a baking sheet and roast in the preheated oven for 8-10 minutes, or until cooked to your desired doneness.
• STEP 6.While the lamb chops are roasting, prepare the salad. In a large bowl, combine mixed greens, chopped figs, crumbled goat cheese, and toasted walnuts.
• STEP 7.Drizzle the salad with olive oil and balsamic vinegar, and season with salt and pepper. Toss to combine.
• STEP 8.Serve the lamb chops hot, alongside the walnut fig and goat cheese salad.

Cooking Tips

• For the best flavor, marinate the lamb chops in the herb and spice mixture for at least 30 minutes before cooking.
• Make sure to let the lamb chops rest for a few minutes before serving to allow the juices to redistribute.
• To toast the walnuts, simply place them in a dry skillet over medium heat and cook for a few minutes until fragrant and lightly browned.

Storage and Serving

• Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days.
• The salad is best enjoyed fresh, but any leftovers can be stored in the refrigerator for up to 2 days.
• To serve, arrange the lamb chops on a platter and spoon the salad alongside. Garnish with additional crumbled goat cheese and toasted walnuts, if desired.