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
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Open the appInstructions
Step 1
Pat lamb chops dry. Season both sides generously with salt and black pepper.
Step 2
Heat olive oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
Step 3
Sear chops 2 minutes per side without moving. They should be charred on edges and still tender inside.
Step 4
Toss arugula with a squeeze of lemon and a pinch of salt in a bowl. Arrange on a plate.
Step 5
Pile pickles and sauerkraut beside the arugula. Rest chops on top or beside the greens.
Step 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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