The Dubrow Keto Fusion Diet by Heather Dubrow

Author:Heather Dubrow
Language: eng
Format: epub
ISBN: 9780062984326
Publisher: HarperCollins

Spinach Salad with Pan-Roasted Lamb Chops

A little bit of Heather and a little bit of Terry make this salad a match made in heaven. Terry loves a fresh spinach salad while Heather is always in the mood for an on-the-rare-side lamb chop. Enjoy this one with our Red Wine Vinaigrette.

Serves 2

Pan-Roasted Lamb Chops

4 lamb loin chops

2 tablespoons grapeseed oil

1 teaspoon sea salt

1/2 teaspoon ground black pepper

2 tablespoons grass-fed unsalted butter

4 sprigs fresh thyme

1 garlic clove, smashed

Spinach Salad

2 cups spinach

1/4 cup sliced cherry tomatoes

8 Kalamata olives, chopped

1/2 green bell pepper, sliced

1/4 cup shaved parmesan cheese

2 to 3 tablespoons salad dressing: Red Wine Vinaigrette, White Wine Vinaigrette, or Asian-Style Vinaigrette

Chill two serving bowls in the freezer.

Cook the lamb chops: Remove the lamb chops from the fridge 20 to 30 minutes before cooking,

In a large skillet, heat the grapeseed oil over medium-high heat. Season the lamb chops with the salt and pepper. Cook the chops undisturbed for 3 to 4 minutes on each side, or until they are caramelized and browned on each side.

Add the butter, thyme, and garlic to the pan and cook, basting the lamb chops, for 1 to 2 minutes for medium-rare. (If a further done­ness is desired, cook for 3 to 4 minutes longer for medium-well.) Remove the lamb chops from the heat and place on a plate to rest.

Meanwhile, make the salad: In a bowl, toss together the spinach, tomatoes, olives, bell peppers, and parmesan. Divide between the chilled serving bowls.

Serve the rested lamb chops over the salads and drizzle with your choice of approved salad dressing.

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