Braden Family Cookbook

Chuck Braden

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LAMB CHOPS ON CRISP GREENS                    Sunset 

Serves 4 


8 lamb rib chops (about 2 lbs.), fat trimmed
About 1 tsp. kosher salt
1/2 teaspoon freshly ground black pepper
2 large garlic cloves, peeled and minced
2 teaspoons fresh lemon zest
2 teaspoons fresh minced oregano
4 tablespoons extra-virgin olive oil, divided
1 pound small red or yellow potatoes (often labeled "creamer" or "new"), cut in half
2 teaspoons whole-grain mustard
1 small shallot, peeled and minced
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 package (3.5 oz.) lamb's lettuce (substitute watercress)  


Rinse lamb chops, pat dry, and season with 1 tsp. salt and the pepper. In a bowl, combine garlic, zest, oregano, and 1 tbsp. oil. Rub mixture onto both sides of chops.  

Put potatoes in a medium pot and add water to cover. Bring to a boil over high heat. Generously salt water, then reduce heat to a simmer and cook potatoes until tender, 8 to 10 minutes. Drain.  

Meanwhile, whisk together mustard, shallot, lemon juice, and vinegar in a small bowl. Gradually whisk in remaining 3 tbsp. olive oil until dressing is emulsified.  

Preheat broiler to high. Arrange chops on broiler pan and set it 2 in. from heating element. Broil chops, turning once, until browned and medium-rare inside (cut to test), 8 to 10 minutes.  May also be grilled over high heat (gas, charcoal, or ribbed grill pan) 

Put lamb's lettuce in a salad bowl and add warm potatoes. Drizzle 3/4 of dressing over salad and toss to coat. Divide salad among plates and top each serving with two chops. Spoon on remaining dressing.