Balsamic Lamb Chops with Stone Fruit and Arugula
- Total Time:
- Servings: 4
Photography: Jonathan Lovekin
- 1/4 cup balsamic vinegar, preferably aged
- 1/2 cup extra-virgin olive oil
- Pinch of sugar
- 8 bone-in rib lamb chops, frenched (about 2 pounds total, each about 1 inch thick)
- Coarse salt and freshly ground pepper
- 1 bunch arugula (about 8 ounces), trimmed
- 2 plums or nectarines, or a combination, pitted and sliced into wedges
- 3 tablespoons pepitas (hulled pumpkin seeds), toasted
- 1/4 cup packed fresh mint leaves
Whisk together vinegar, oil, and sugar in a bowl. Reserve 1/4 cup mixture; transfer remaining marinade to a resealable plastic bag. Season lamb with salt and pepper and add to bag, turning to coat. Let marinate in refrigerator, turning occasionally, at least 1 hour and up to 4 hours.
Let chops stand at room temperature 30 minutes. Heat a large skillet over medium heat. Working in batches, remove lamb from marinade and add to pan. Cook, flipping once, until an instant-read thermometer inserted in thickest part (avoiding bone) registers 125 degrees, about 8 minutes. Transfer to a plate and let stand 10 minutes.
Whisk reserved marinade to combine. Divide arugula, fruit, pepitas, and mint among plates. Season with salt and pepper; drizzle with reserved marinade. Top with lamb; serve immediately.