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.
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.
nutrition information (per serving):
31, Fat Calories
270, Saturated Fat
34, Monounsaturated Fat
18, Polyunsaturated Fat
Photo: Scott Phillips