Grilled Lamb Chops and Watermelon Salad

Prep Time: 15-20 mins

Cook Time: 12 mins

Total Time: 37 mins

Serves: 4-6

The vibrant flavors of our Lamb and Watermelon Salad is a superb summertime treat. The juicy watermelon salad, a refreshing blend of watermelon cubes, feta cheese, mint leaves, and arugula, bursts with sweet and tangy flavors. Drizzled with a zesty vinaigrette, this salad complements the flavorful lamb, creating a harmonious combination of savory and refreshing notes. Delight in the light and vibrant flavors of this summer salad, a refreshing choice for a sunny day meal.

Ingredients

Swap Protein

Thomas Farms Rack of Lamb

Watermelon Salad

5 cups seedless watermelon, cut into cubes
1 (5 ounce) bag or package of arugula
1 shallot, sliced
4 ounces crumbled feta cheese
Salt and pepper, to taste

Lemon vinaigrette

1/2 lemon, juiced
1/4 cup olive oil
1 teaspoon honey or agave
1 garlic clove minced
Salt and pepper, to taste

Lamb Chops

6 lamb chops
1-2 teaspoons salt
1 teaspoon black pepper

1 tablespoon olive oil

Instructions

Begin by removing the lamb chops from the fridge to allow them to come to room temperature (about 20-30 minutes before cooking).
Make the watermelon salad by adding all of the ingredients to a large bowl.
Mix the vinaigrette ingredients together in a jar or bowl.
Pour the dressing over the salad and toss to combine.
Season the lamb chops very well with salt and black pepper.
Heat olive oil in a grill pan or cast iron skillet over medium-high heat. Turn the heat down to medium.
Place the lamb chops in the pan. Cook for 5-6 minutes on on side, flip and cook for another 5-6 minutes on the other side. For medium rare, the lamb chops should be 125 degrees F.
Remove the lamb chops from the pan and allow to rest on a plate covered with foil for about 10 minutes.
Serve the lamb chops with the watermelon salad and enjoy