As promised, I’m sharing two recipes that definitely deserve to grace your Easter Sunday table this year: Garlic & Herb Rubbed Lamb Chops and my favorite Spinach Salad with Mandarin Oranges, Sliced Almonds and Warm Bacon Vinaigrette. They’re not only beautiful, tasty dishes that make the meal feel extra special, but they’re both incredibly easy to make too.
But I know what you’re thinking; lamb chops don’t necessarily ever sound “easy.” There’s a reason lamb chops are saved for special occasions—and restaurants—right? But I think you’ll find that the quick preparation, fresh herb seasoning and the method of broiling on high heat are all pretty much no-brainer steps! These lamb chops are wonderfully crispy and downright delectable. And at the end, you’ll be enjoying tasty, tender chops, each encrusted with an herb melody that will have you wondering why you haven’t made it sooner.
As for the salad—it’s my mother’s favorite and one I grew up looking forward to finding on the dinner table. Again, another looks harder than it is recipe, and one thats sure to impress. The salad calls for fresh baby spinach, a can of organic mandarin oranges for a sweet citrus squeeze, raw sliced almonds for a subtle crunch and a homemade warm bacon vinaigrette that I could drink by itself…ha! Find the full recipes below, and then tell me what you’ll be cooking up on Easter Sunday this year! Truly, MKR
P.S. For a little Easter tablescape inspo, be sure to pop over to yesterday’s post. xo
Ingredients
- lamb chops
- fresh herb mixture--recipe below
- bundle of parsley, finely chopped
- 10 sprigs of fresh thyme, finely chopped
- 3 sprigs of fresh oregano, finely chopped
- 2-3 fresh sage leaves, finely chopped
- 2-3 garlic cloves, finely chopped
- + enough olive oil to create a paste, not a dressing
- 1 bag baby spinach
- 1 can mandarin oranges
- 1/4 red onion, thinly sliced
- 2 hard boiled eggs, crumbled or sliced
- 1/4 cup sliced red almonds
- 1/2 package bacon, cooked - sprinkle any leftover as garnish
- 1 shallot, minced
- 2 tablespoons red wine vinegar
- 1/2 teaspoon raw honey
- 1/2 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Clean and trim the fat from the chops.
- Lay the chops on a nonstick or sprayed sheet pan.
- Season each side with salt and pepper.
- Drizzle olive oil over the chops.
- Broil for 7 minutes.
- Flip them, then broil the other side for 7 minutes.
- While broiling, create your fresh herb mixture: Mix all chopped herbs, garlic and olive oil together in a bowl.
- Season with salt and pepper to taste.
- Finally, take lamb chops out of oven and spread herb mixture on each lamb chop, or provide it in dipping bowl for serving.
