Garam Masala–Rubbed Lamb Chops with a Simple Fennel and Arugula Salad

SERVES 2

GLUTEN-FREE · DAIRY-FREE · PALEO · WHOLE30 · GRAIN-FREE

Total time: 30 minutes

This recipe is what I like to call a magic trick. You give little to no effort to get a restaurant-quality, healthy dinner on the table. Lamb chops look fancy (and they kind of are) but take only minutes to sear on each side, and the end result is simply fantastic. I marinate my lamb in a garam masala spice blend. It’s certainly not spicy, but the combination of spices like cinnamon, cloves, cumin, and coriander within the garam masala give it a warm, delicious flavor. Served alongside a fresh and crisp fennel and arugula salad, dinner will be ready in no time and absolutely delightful.

• for the lamb chops
• 8 lamb rib chops (about 2 pounds)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ cup plus 1 tablespoon extra virgin olive oil
• 2 cloves garlic, minced
• 1½ teaspoons garam marsala
• for the fennel and arugula salad
• 1 small fennel bulb
• 3 cups baby arugula
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice (1 lemon)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

MARINATE the lamb chops Place the lamb chops in a shallow bowl and season with salt and pepper. In a small bowl, combine ¼ cup olive oil, the minced garlic, and garam masala. Whisk to combine, then pour over the lamb chops and toss to coat evenly. Set aside and let marinate at room temperature for 15 minutes while you prepare your salad.

make the salad Trim and discard the outer layers and fronds from the fennel. Slice it paper thin using a mandoline or knife and place in a large bowl with the baby arugula. Set aside.

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Set aside.

COOK THE LAMB CHOPS After the ribs have marinated, in a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat until shimmering. Working in batches, cook the lamb chops in the pan until brown and crusty, 2 to 3 minutes per side for medium-rare. Transfer the lamb to a cutting board or platter and let rest for 5 to 10 minutes before serving.

After the chops have rested and immediately before serving, pour the dressing over the salad and toss to coat evenly. Divide the salad between two plates and top with the seared lamb chops.