4-6 small loin lamb chops (I’m a one chop person, but some folks would like two)
Olive oil
Salt and pepper to taste
Juice of one-half lemon
1 t dried oregano
For the Salad:
2 large apricots, pitted, cut into slivers
Several (4?) large handsful of arugula
2 oz. feta cut into ½ inch cubes
¼ C chopped pistachios
1 small shallot, peeled
1 rounded tsp. curry mustard (Dijon or Honey Mustard will work if you can’t find a curry mustard)
2 T apricot vinegar (apple cider or other fruit vinegar will do)
½ C roasted almond oil (or substitute almond, walnut, or olive oil)
2-4 dashes Chipotle Tabasco
Salt and pepper to taste
Brush the lamb chops with olive oil and season to taste with salt and pepper. Preheat oven to 400. Set aside while the grill is getting hot. Once the grill is hot place the chops on the grill and grill on each side until the chops are well marked by the grill. Place the chops on a small baking sheet and bake in a 400: oven for 5-10 minutes depending on how thick the chops are. Remove from the oven and season with lemon juice and oregano. Set aside to “rest” while preparing the salad.
For the salad, combine the apricots, and arugula in a medium bowl. In a blender, bullet, food processor, whatever you have, combine the shallot, curry mustard, apricot vinegar, almond oil, tabasco, salt and pepper and process until blended. Dress the salad with dressing until lightly coated (you may have extra dressing), add the feta and pistachios and serve.
Serves 4
