Under 30 Minutes

Spinach and Pear Salad with Lamb

You can always substitute bone-in pork chops for the lamb in this dish.

  • Prep:
  • Total Time:
  • Servings: 4
Spinach and Pear Salad with Lamb

Source: Everyday Food, April 2011


  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced shallot
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and ground pepper
  • 4 lamb shoulder chops (3/4 inch thick; about 1 1/2 pounds total)
  • 5 ounces baby spinach (or curly or flat leaf, trimmed), washed
  • 2 small ripe pears (or 1 large), such as Anjou, thinly sliced lengthwise


  1. In a small bowl, whisk together lemon juice, shallot, and 3 tablespoons oil; season with salt and pepper and set aside.

  2. In a large skillet, heat 1 tablespoon oil over medium-high. Season lamb chops with salt and pepper and cook until medium-rare, 10 minutes, flipping once. Transfer to a work surface and loosely tent with foil. Let rest 5 minutes, then cut away from bone and thinly slice.

  3. In a large bowl, toss together spinach and pears. Divide among four plates, top with lamb, and drizzle with dressing.


Be the first to comment!