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Pan-Seared Lamb Chops with Mint Salad Recipe
This 30-minute pan-seared chop recipe will convince you that lamb can be a quick-and-easy weeknight meal. A crunchy mix of pecans, feta cheese, mint, and parsley is sprinkled over the top of the lamb prior to serving. The feta cheese mix is so versatile that it can be used as a topping for a mixed-green salad when drizzled with olive oil and/or lemon juice.

ingredients

* 1/4 cup snipped fresh mint
* 1/4 cup snipped fresh flat-leaf parsley
* 1/4 cup crumbled feta cheese (1 ounce)
* 1/4 cup chopped pecans, toasted
* 8 lamb rib chops or loin chops, cut 1 inch thick (about 2 pounds total)
* 2 teaspoons olive oil
* 1/4 teaspoon salt
* 1/8 teaspoon black pepper
* Olive oil (optional)
* Lemon juice (optional)
* Mixed salad greens (optional)

directions

1. In a small bowl combine mint, parsley, feta cheese, and pecans; set aside.
2. Trim fat from chops. Rub chops with the 2 teaspoons olive oil, the salt, and pepper. Preheat a heavy, large skillet over medium-high heat until very hot. Add chops. Cook over medium-high heat for 8 to 10 minutes or until medium-rare doneness (145 degree F), turning once halfway through cooking.
3. To serve, sprinkle chops with mint mixture. If desired, drizzle additional olive oil and/or lemon juice over mint mixture and serve with salad greens. Makes 4 servings.

Source: http://freerecipescooking.blogspot.com/2011/07/pan-seared-lamb-chops-with-mint-salad.html

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