Sunday Supper Club - Grilled Lamb Chops, Garden Greens, and Herb-yogurt Dressing
6-8 lamb chops
12 oz. turnips (small if possible)
5 oz. baby arugula or spinach
1 small bunch radishes
4 spring onions OR 1 bunch scallions
1 cup Greek yogurt
1 can white beans (2 for vegetarians)
1/2 cup pitted olives (green or black)
1 small bunch Italian parsley
1 small bunch mint
Large mixing bowl
Large sauté pan or skillet
DO AHEAD OF TIME: Marinate lamb chops. In a large bowl, toss lamb chops with 1/4 cups mixed herbs (mint, oregano, and/or savory), 1/4 cups olive oil, and zest from 1 lemon. Cover and refrigerate 2+ hours up to overnight.
Preheat oven to 400°, then make the dressing. Stir everything together in a bowl until well-combined. Thin with 2-3 Tbsp. water, if necessary, to make a dressing consistency. (Makes 1 cup. Refrigerate up to 1 week.)
Cook lamb. Remove lamb from marinade; discard zest. Sprinkle with 2 tsp. salt and 3/4 tsp. pepper. Heat 3 Tbsp. oil in a large skillet over medium-high. Add chops and cook until browned, 6 to 8 minutes. Turn and place skillet in oven for 4 minutes or until chops are medium-rare. (135°).
Cook veggies. Remove lamb from skillet to a plate. Pour fat from skillet. Add turnips, onions, carrots, and chard stems. Sauté 3 minutes over medium-high heat or until lightly browned. Add 1 tsp. salt, 1/2 tsp. pepper, and 1/3 cup water. Simmer until vegetables are tender. Remove to a bowl and let cool slightly.
Toss, plate, and enjoy! Toss all greens and veggies in a large serving bowl. Top with beans, olives, and lamb chops, then drizzle with dressing. Serve additional dressing on the side.