Warm Salad with Lamb Chops and Mediterranean Dressing
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, lactose-free, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Type of Dishmain course salad, salad
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons finely chopped green onion
- 1 tablespoon snipped fresh marjoram
- 2 teaspoons snipped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 lamb rib chops, cut 1 inch thick
- 2 small heads radicchio
- 1 cup small red and/or yellow cherry or grape tomatoes
- 6 cups torn romaine, arugula, and/or spinach
- 4 radishes, coarsely chopped
For dressing, in a medium bowl combine oil, vinegar, green onion, marjoram, thyme, salt, and pepper.
Place lamb chops in a resealable plastic bag set in a shallow dish. Pour about 1/4 cup of the dressing over chops. Cover and set aside remaining dressing. Seal bag; turn to coat chops. Marinate in the refrigerator for 1 to 2 hours. Drain chops from marinade, discarding marinade.
Meanwhile, cut each head radicchio through the core into 6 wedges; brush lightly with some of the remaining dressing. Thread tomatoes onto 4 wooden skewers. Thread
radicchio wedges onto additional skewers, leaving a 1/4-inch space between pieces.
For a charcoal or gas grill, place chops on a grill rack directly over medium heat. Cover and grill for 12 to 14 minutes for medium rare (145°F) and 15 to 17 minutes for medium (160°F), turning once halfway through grilling. Add radicchio and tomatoes to grill. Cover and grill for 2 to 3 minutes or until radicchio is slightly wilted and tomatoes are beginning to blister, turning once halfway through grilling.
Divide greens among four plates. Remove radicchio and tomatoes from skewers. Place lamb chops, radicchio, and tomatoes on greens. Drizzle with remaining dressing; top with radishes.
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2014 Better Homes & Gardens