Balsamic Lamb Chops with Stone Fruit and Arugula

Name: Balsamic Lamb Chops with Stone Fruit and Arugula
Prep time: 25 min
Total time: 1 min
Ingredients: 1/4 cup balsamic vinegar, preferably aged; 1/2 cup extra-virgin olive oil; Pinch of sugar; 8 bone-in rib lamb chops, frenched (about 2 pounds total, each about 1 inch thick); Coarse salt and freshly ground pepper; 1 bunch arugula (about 8 ounces), trimmed; 2 plums or nectarines, or a combination, pitted and sliced into wedges; 3 tablespoons pepitas (hulled pumpkin seeds), toasted; 1/4 cup packed fresh mint leaves

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Prep Time: 25 minutes

Total: 1 hours, 40 minutes

Author : Martha Stewart

Balsamic Lamb Chops with Stone Fruit and Arugula

Ingredients

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1/4 cup balsamic vinegar, preferably aged1/2 cup extra-virgin olive oilPinch of sugar8 bone-in rib lamb chops, frenched (about 2 pounds total, each about 1 inch thick)Coarse salt and freshly ground pepper1 bunch arugula (about 8 ounces), trimmed2 plums or nectarines, or a combination, pitted and sliced into wedges3 tablespoons pepitas (hulled pumpkin seeds), toasted1/4 cup packed fresh mint leaves

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Instructions

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Step 1

Whisk together vinegar, oil, and sugar in a bowl. Reserve 1/4 cup mixture; transfer remaining marinade to a resealable plastic bag. Season lamb with salt and pepper and add to bag, turning to coat. Let marinate in refrigerator, turning occasionally, at least 1 hour and up to 4 hours.

Step 2

Let chops stand at room temperature 30 minutes. Heat a large skillet over medium heat. Working in batches, remove lamb from marinade and add to pan. Cook, flipping once, until an instant-read thermometer inserted in thickest part (avoiding bone) registers 125 degrees, about 8 minutes. Transfer to a plate and let stand 10 minutes.

Step 3

Whisk reserved marinade to combine. Divide arugula, fruit, pepitas, and mint among plates. Season with salt and pepper; drizzle with reserved marinade. Top with lamb; serve immediately.