Ingredients
- boneless loin lamb chops
- very thin slices prosciutto
- sage leaves
- tablespoon extra light tasting olive oil
- ounces microgreens or baby salad greens
- /2 cup chopped walnuts
- /2 cup crumbled blue cheese
Instructions
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Step 1
First, preheat your oven to 350°F. Season the lamb chops with a pinch of salt and pepper if you like. Lay two slices of prosciutto flat, place three sage leaves on top, then wrap around one chop—repeat for all. Heat the olive oil in a large skillet over medium-high heat. Sear the wrapped chops for about 5 minutes, turning once, until the prosciutto is golden and crispy. Transfer them to a baking dish and finish in the oven for 10 minutes or until cooked to your liking. While the chops bake, toss the microgreens, walnuts, and blue cheese in a serving bowl. I like to drizzle a little extra olive oil over the salad right before serving. Plate the chops alongside the fresh salad and enjoy immediately.
Chef's Tip
I always let the lamb chops rest for a couple of minutes after the oven—this keeps them juicy. If prosciutto starts to burn too fast, lower the heat slightly and cover the pan for a moment.
Storage Tips
Store leftover chops and salad separately in airtight containers in the fridge. The chops reheat well in a warm skillet, but the salad is best fresh.
Variation Tips
Swap microgreens for arugula or spinach for a peppery kick. Instead of blue cheese, try crumbled feta or goat cheese. Add some roasted cherry tomatoes for extra flavor.