Prepare this filling dinner salad as an entrée for a quick and satisfying midweek meal. And, it’s Kosher for Passover!

created at: 2011-03-24

For Salad:

2 tablespoons white wine vinegar

1 tablespoon olive oil

8 mint leaves, roughly chopped

Sea salt and freshly ground black pepper

1 English cucumber, julienned

2 carrots, julienned

4 scallions, thinly sliced

1/2 pound arugula

For lamb:

1 teaspoon cumin

1 teaspoon chili powder

Sea salt and freshly ground black pepper to taste

6 lamb chops

1 tablespoon olive oil

 

1. In a small bowl, whisk together vinegar, oil, mint leaves and salt and pepper to taste; set vinaigrette aside. Combine cucumber, carrots and scallions in a medium bowl and set aside.

2. Make the lamb: Preheat outdoor grill or grill pan over medium-high heat. Combine cumin, chili powder and salt and pepper to taste in a small bowl. Brush lamb chops with oil and season with spice mixture. Place lamb on preheated grill and sear on one side until browned, 3-4 minutes; flip and cook on second side another 3-4 minutes, until cooked through.

3. Spread arugula onto a serving platter and top evenly with cucumber-carrot mixture. Lay lamb chops on top of salad and drizzle with vinaigrette.

Serves 4-6

 

This post has been contributed by a third party. The opinions, facts and any media content are presented solely by the author, and JewishBoston assumes no responsibility for them. Want to add your voice to the conversation? Publish your own post here. MORE