Herb-crusted Lamb Chops with Roasted Garlic and Greens

Step 1

Preheat oven to 400°F. Cut the top off the 1 head garlic, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.

Step 2

Meanwhile, chop the 0.25 cup parsley finely and mix with 0.5 cup breadcrumbs, 1 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp pepper in a shallow dish.

Step 3

Pat the 8 lamb chops dry, season with remaining 0.5 tsp salt and 0.25 tsp pepper, then press each chop into the herb mixture to coat both sides.

Step 4

Heat 1 tbsp olive oil in a large skillet over medium-high. Sear the lamb chops for 3-4 minutes per side until the crust is golden and the meat is browned, about 6-8 minutes total for medium-rare.

Step 5

Remove lamb to a plate, tent with foil, and let rest for 5 minutes. In the same skillet, add the 4 cups greens and sauté over medium for 2-3 minutes until wilted.

Step 6

Serve the lamb chops with the roasted garlic cloves squeezed over the top and the sautéed greens on the side.

Step 7

Optional: add a squeeze of lemon or a pinch of red pepper flakes to the greens for extra brightness.