Watermelon Salad with Lamb Chops
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 28 ozs Rack of lamb
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 2 cloves garlic cloves
- 2 sprigs rosemary
- In addition
- ½ Red onion (cut into rings)
- 1 bunch Arugula (large)
- 2 ¾ cups Watermelon (diced)
- ⅔ cup black Olives (stoned)
- 1 cup sheep cheese (crumbled)
- 4 Tbsps lemon juice
- 4 Tbsps olive oil
Preparation steps
1.
Prepare the racks of lamb by scraping the rib bones clean with a knife blade. Pat the meat dry and season with salt and pepper.
2.
Preheat the oven to its lowest setting. Wash the rosemary, pat dry and strip off and roughly chop the leaves.
3.
Heat the olive oil in a large frying pan and press two garlic cloves into it. Fry briefly, then add the racks of lamb and brown in the hot oil for about 5 minutes.
4.
Sprinkle with rosemary, transfer to an ovenproof dish (or baking tray) and cook in the preheated oven (middle shelf) for about 1 hour.
5.
Wash and sort the rocket and shake dry. Mix all the salad ingredients and arrange on plates.
6.
Slice the racks of lamb into individual ribs and add to the plates of salad. Sprinkle the salad with lemon juice and olive oil and serve.
