Grilled Lamb Chop Salad with Blue Cheese, Heirloom Tomatoes &Amp; Honey Balsamic Dressing

This hearty salad is a feast for the senses, combining perfectly seared lamb chops with sweet caramelized onion, juicy heirloom tomatoes and crumbled blue cheese. A tangy-sweet honey-balsamic dressing ties everything together, while crunchy croutons add texture.

Ready in under 30 minutes, this dish is perfect for a quick weeknight dinner or a special weekend meal. The combination of flavors and textures will impress your family and guests alike.

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Ingredients

1.5 ounce Blue CheeseView ingredient guideLike ingredientDislike ingredient

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

15 ounce Lamb ChopsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the lamb chops dry with paper towels. Season with half the fry seasoning (use all for 4 servings), salt and pepper. Heat a drizzle of cooking oil in a large pan over medium heat. Add the lamb chops and cook to desired doneness, 3-6 minutes per side. Transfer to a cutting board and let rest. Wipe out the pan.
2. While the lamb cooks, prepare the vegetables: peel and cut the red onion into ¼-inch-thick rounds, keeping layers intact. Halve the heirloom grape tomatoes lengthwise. In a large bowl, whisk together the Dijon mustard, half the balsamic vinegar, half the honey and 1 tablespoon olive oil (use all vinegar, all honey and 2 tablespoons olive oil for 4 servings). Season with salt and pepper to taste.
3. Heat a drizzle of cooking oil in the same pan over medium-high heat. Add the onion rounds in a single layer and season with salt and pepper. Cook undisturbed until browned on one side, 1-2 minutes. Flip the onion rounds and stir to separate layers. Cook, stirring occasionally, until tender, 1-2 minutes more. Turn off the heat.
4. To the bowl with the dressing, add the mixed greens, tomatoes, croutons, half the blue cheese and half the griddled onion. Toss until evenly coated. Slice the rested lamb chops against the grain. Divide the salad among plates, top with the sliced lamb, remaining blue cheese and remaining griddled onion. Serve immediately.

Recipe Tips

FAQ

Can I substitute the lamb chops with another protein?

Yes, you can use beef steak or chicken breast instead of lamb. Adjust cooking times accordingly.

What can I use instead of blue cheese?

Feta or goat cheese would work well as substitutes for blue cheese.

How do I store leftovers?

Store the salad and lamb separately in airtight containers in the refrigerator for up to 2 days. Dress the salad just before serving.