Seared Lamb Chop Salad with Blue Cheese and Crispy Onions

This vibrant salad brings together tender seared lamb chops and a medley of fresh vegetables for a satisfying meal that comes together in minutes. The creamy, tangy blue cheese dressing perfectly complements the savory meat while crunchy croutons and crispy fried onions add irresistible texture.

Perfect for a weeknight dinner that feels special, this dish proves that a hearty salad can be both quick and delicious. With minimal prep and cook time, you’ll have a restaurant-quality plate on the table in no time.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit CroutonsView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

3 ounce Blue Cheese DressingView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

15 ounce Lamb ChopsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the lamb chops dry with paper towels and season evenly with half of the steak spice and a pinch of salt. Heat a drizzle of oil in a large pan over medium-high heat. Add the lamb chops and cook to your desired doneness, about 3-6 minutes per side. Transfer to a cutting board and let rest.
2. While the lamb cooks, wash and dry the produce. Trim the root end from the baby lettuce and chop into bite-sized pieces. Dice the tomato. Trim the ends from the mini cucumber, halve lengthwise, then slice crosswise into ¼-inch-thick half-moons.
3. Lightly crush the croutons in their bag. In a large bowl, combine the chopped lettuce, mixed greens, diced tomato, cucumber slices, croutons and as much blue cheese dressing as you like. Toss well to coat. Season with salt and pepper to taste.
4. Thinly slice the rested lamb chops against the grain. Divide the salad among serving bowls, top with the sliced lamb and sprinkle with crispy fried onions. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of meat?

Yes, you can substitute lamb chops with beef steak or chicken breast. Adjust cooking time accordingly.

What can I use instead of blue cheese dressing?

Try ranch dressing or a simple vinaigrette if you prefer a milder flavor.

How do I store leftovers?

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