This dish is light, fresh and low in carbs and calories. It only takes around a half hour to make and the leftovers are just as good (if not a little better) the next day.
2 Lamb Steaks (also works with lamb chops)
1 tbsp. Crimson and Clove Sage Rosemary Sea Salt
1 tbsp. Olive Oil, Divided
1/4 cup Feta Cheese, Diced
4 cups Arugula
Juice of 1/2 Lemon
1/4 Red Onion, Finely Slivered
Cracked Black Pepper to Taste
Add half the olive oil to a medium, stainless steel pan and turn the heat to medium.
Coat each side of your lamb chops with the Sage Rosemary Sea Salt.
Add chops to the pan and let cook on one side for about 8-10 minutes, depending on thickness.
While your lamb chops are cooking, mix the arugula, red onion and feta in a large bowl.
Dress with lemon juice and the remaining olive oil. Add cracked black pepper to taste.
Stir well and place back in the fridge.
By this point, your lamb chops should be ready to flip.
Flip them over and cook on the other side for another 8-10 minutes.
Remove from heat and slice thinly.
We like to cook the meat a little rarer than desired and quickly sear each side in the hot pan after slicing.
Place your salad in a shallow bowl and top with the sliced lamb. Enjoy!