Ingredients Jump to Instructions ↓

  1. 1 Garlic clove - cut in half (large)

  2. 4 Rib lamb chops - bones frenched

  3. (ask butcher to french the bones)

  4. 1 tablespoon 15ml Olive oil - plus

  5. 2/3 cup 157ml Olive oil - divided

  6. 1 teaspoon 5ml Herbes de Provence

  7. Salt - to taste

  8. 1 teaspoon 5ml Dijon mustard

  9. 1/2 teaspoon 2 1/2ml Sugar

  10. 1/3 cup 78ml White balsamic vinegar

  11. 1 tablespoon 15ml Minced shallot

  12. 6 tablespoons 90ml Chopped fresh mint leaves - divided

  13. 1 tablespoon 15ml Snipped chives

  14. Freshly-ground black pepper, to taste

  15. 4 cups 792g / 27oz Torn butter lettuce

  16. 2 cups 80g / 2.8oz Baby arugula leaves or mache

  17. 1 Sorrel leaves - crosswise cut Into thin slices

  18. 1 cup 40g / 1.4oz Watercress leaves

  19. 1/2 cup 118ml Nicoise olives

  20. 1 cup 160g / 5.6oz Cooked fava beans

Instructions Jump to Ingredients ↑

  1. Rub a cut clove of garlic over the surface of the lamb chops. Drizzle them with 1 tablespoon of the olive oil and rub it over the surface of the lamb. Sprinkle the lamb with the herbes de Provence and salt to taste and rub it into the lamb. Cover and let the lamb stand while you prepare the remaining ingredients.

  2. Whisk together the mustard, sugar and balsamic vinegar. Gradually drizzle in the remaining 2/3 cup of olive oil, whisking to form an emulsion. Stir in the shallot, 2 tablespoons of the mint, the chives and salt and pepper to taste.

  3. Toss together the butter lettuce, arugula, sorrel and watercress in a large bowl. Add the olives, fava beans and remaining 1/4 cup of mint and toss to mix. Cover the greens and refrigerate until ready to serve.

  4. Meanwhile, heat the grill over medium-high heat or heat the broiler. Grill or broil the lamb chops until crispy brown on the outside and medium-rare on the inside, three minutes a side or to 145 degrees on a meat thermometer.

  5. Add enough dressing to moisten the greens and toss until the greens are evenly coated. Divide the greens onto plates and top each plate with a lamb chop.

  6. This recipe yields 4 servings.

  7. Each serving: 544 calories ; 403 mg sodium; 61 mg cholesterol; 44 grams fat; 7 grams saturated fat; 15 grams carbohydrates; 23 grams protein; 3.25 grams fiber.


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