Charred Lamb Chops with Arugula & Pickled Slaw
Tender lamb chops seared until smoky and golden, served with peppery arugula, crunchy pickled vegetables, and tangy mustard. A weeknight take on cabrito asado that comes together in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 4 chops lamb rib chops (8 oz total, 1 inch thick)
- 2 cups arugula
- ½ cup dill pickle spears
- ½ cup sauerkraut
- 2 tbsp yellow mustard
- 1 whole lemon
Instructions
- 1
Pat lamb chops dry. Season both sides generously with salt and black pepper.
- 2
Heat olive oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear chops 2 minutes per side without moving. They should be charred on edges and still tender inside.
- 4
Toss arugula with a squeeze of lemon and a pinch of salt in a bowl. Arrange on a plate.
- 5
Pile pickles and sauerkraut beside the arugula. Rest chops on top or beside the greens.
- 6
Dollop mustard on the plate. Serve immediately with remaining lemon wedges.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- paper towels
- cutting board
- small bowl
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