yummy lamb chops for summer enjoyment

Balsamic Lamb Chops with Stone Fruit and Arugula

Serves 4.  Thanks to Martha Stewart for this summer dish – I used farm fresh nectarines and enjoyed meat and salad all at once.  Marinate the lamb a couple of hours in advance.  Pepitas are hulled pumpkin seeds. 

            ¼ c. good-quality balsamic vinegar       

            ½ c. olive oil                                        

            pinch of sugar                                      

            8 bone-in rib lamb chops,                    

              (each about 1” thick)                         

            kosher salt and fresh ground pepper

            1 bunch arugula (about 8 oz.), trimmed

            2 plums or nectarines, cut in wedges

            3 Tbs. pepitas, toasted

            ¼ c. packed fresh mint leaves

Whisk together vinegar, oil, and sugar in a bowl.  Reserve ¼ c. 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 hours and up to 4 hours.    

Let chops stand at room temperature for 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 total.  Transfer to a plate and let stand 10 minutes.

Whisk reserved ¼ c. 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.