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

 

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