Rating: 4.14 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Sweet pears and delicate spinach are a natural pairing for the slight gaminess of lamb in this fresh salad that heralds the arrival of spring in one delicious bowl.

Everyday Food, April 2011

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Recipe Summary test

prep:
20 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

Cook's Notes

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

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Reviews (1)

7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/26/2011
This salad has become one of my favorite fall salads. It is so healthy and easy to make. Love it.