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Main Dish

Lamb loin chops with warm salad

Marsha McBride

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Two three-ounce lean lamb loin chops
2 cups baby spinach
3 ounces extra virgin olive oil
1 ounce lemon juice
2 ounces feta cheese
1/2 cup cooked artichoke hearts
1 ounce black, pitted oil-cured olives
1 ounce onion slices (spring onions preferred)


Broil or grill lamb to medium rare with little or no seasoning. Add olive oil and lemon juice to a pan and simmer. Remove from stove and place in a metal bowl. Crumble feta cheese and return to heat. Add artichoke, onions and olives to warm. Return mixture to bowl and toss in salad greens. Dish up salad then plate up lamb.

Serves 2.

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