Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Grilled Lamb Chops with Watermelon-Feta Salad

Article Image
Scott Phillips

Servings: 2

Fresh, juicy watermelon is the perfect counterpoint to sweet, smoky lamb. Add tangy cheese, salty olives, and fresh mint, and each bite explodes with flavor. Serve with grilled bread and call it a delicious day.

Ingredients

  • 1/2 small red onion, very thinly sliced crosswise (about 1/2 cup)
  • 2 tsp. dark brown sugar
  • 1 tsp. smoked paprika
  • Kosher salt
  • 6 lamb rib chops (about 1 lb.)
  • 12 oz. watermelon, rind removed, thinly sliced into narrow wedges, seeded if necessary
  • 12 Kalamata olives, pitted and sliced lengthwise
  • 3 oz. (1/3 cup) crumbled feta
  • 6 fresh mint leaves, thinly sliced
  • 1 Tbs. extra-virgin olive oil; more for serving
  • 1 tsp. fresh lemon juice
  • 1 oz. (1 cup) baby arugula

Nutritional Information

      Calories (kcal) : 480
      Fat Calories (kcal): 270
      Fat (g): 31
      Saturated Fat (g): 11
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 15
      Cholesterol (mg): 120
      Sodium (mg): 1960
      Carbohydrates (g): 18
      Fiber (g): 1
      Protein (g): 34

Preparation

  • In a small bowl, soak the onion in cold water for at least 10 minutes. Drain.
  • Meanwhile, prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. (Or position a rack in the center of the oven and heat the broiler on high.) In a small bowl, combine the sugar, paprika, and 2 tsp. salt. Sprinkle over both sides of the chops.
  • Divide the watermelon between two dinner plates and sprinkle lightly with salt. Top with the onion, olives, feta, mint, and a little oil.
  • Drizzle a little oil over the chops, and then grill or broil them, flipping once, until done to your liking, 4 to 6 minutes total for medium rare (130°F).
  • In a medium bowl, toss the arugula with the 1 Tbs. oil and lemon juice. Season to taste with salt and pile it on the watermelon salad. Serve the chops with the salad.

Reviews

Rate or Review

Reviews

  • G_MaBecky | 07/31/2016

    So! Good! I couldn't find lamb chops, so I used loin chops. It's an 11 on our family rating chart of 1-10 :0 )

  • llinares1 | 06/30/2016

    absolutely delicious. and VERY easy. the watermelon is such a perfect balance. cooked per recipe. will definitely make again.

  • madleger | 08/06/2015

    Magnifique recette. Tous les invits ont ador. refaire.Madeleine Lger, Montral, QC

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Greenough, Montana (411)

This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks