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Spinach and Pear Salad with Lamb

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 30 min
  • $$$
Gatheredtable
adapted fromMartha Stewart

Ingredients

  • 1/2 lemon, juiced
  • 1 tablespoon minced shallot
  • 4 tablespoons extra-virgin olive oil
  • sea salt and freshly ground pepper, to taste
  • 2 pears such as Anjou, thinly sliced lengthwise
  • 4 lamb chops
  • 6 cups baby spinach

Directions

Prep: 1. Juice lemon, mince shallot. 2. Mix: 2 tablespoons lemon juice, shallot, and 3 tablespoons oil; season with salt and pepper and set aside. 3. Thinly slice pears. Make: 1. Heat 1 tablespoon oil in large pan over medium-high. 2. Season lamb chops with salt and pepper and cook until medium-rare, 10 minutes, flipping once; transfer to a work surface and loosely tent with foil. 3. Let rest 5 minutes, then cut away from bone and thinly slice. 4. In a large bowl, toss together spinach and pears. 5. Divide spinach/pear mixture among four plates, top with lamb, and drizzle with dressing.

Notes

Simple, lovely combination of savory and sweet.

Goes great with these recipes

Basil Flatbread
Carrot Fries
Lemon Asparagus
Creamy Rosemary Polenta
Braised Brussels Sprouts In Mustard Sauce
Rosemary-Roasted Sweet Potato Wedges
Herbed Basmati Rice
Couscous with Pine Nuts
Tarragon-Tomato Salad
Citrusy Carrots with Parsley
Fresh Whole Grain Bread
Baguette
Everyday Green Beans

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