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Lamb Chop Herb Salad

Growing up in Mississippi my Mother says they occasionally ate goat just like our West African ancestors, which is probably why my family has such an affinity for lamb.
Prep Time 18 hrs
Cook Time 12 mins
Course Main Course, Salad
Cuisine American
Servings 4 people


  • Cutting Board
  • Paring Knife
  • Baking Dish or Ziploc Bag
  • Large Salad Bowl
  • Large Frying Pan or Grill Pan
  • Tongs


  • 4 Lamb Chops Thawed in refrigerator
  • 2 Large Garlic Cloves Finely sliced or minced
  • 1 tbsp Fresh Rosemary Substitute dried if fresh is not available
  • 1 tsp Jane's Krazy Mixed-Up Salt
  • 1/2 tsp Spike Seasoning
  • 1/8 Lemon Freshly squeezed juice
  • 2 Cups Organic Raw Spinach
  • 2 Cups Organic Arugula
  • 1 Cup Organic Italian Parsley
  • 1/2 Cup Organic Heirloom Tomatoes Chopped
  • 1/2 Cup Organic Cucumbers Sliced or chopped
  • 1/4 Cup Organic Red Onions Sliced or chopped


  • Rinse thawed chops under cool water from the faucet. Shake off excess water and place into baking dish or large plastic bag.
  • Add next 5 ingredients to chops distributing evenly.
  • Cover baking dish with plastic wrap (or close plastic bag securely) and place into the refrigerator overnight.
  • In order for the meat to reach room temperature, remove chops from refrigerator at least one hour before cooking.
  • Wash and chop the last 6 ingredients. Dry fruit and vegetables then arrange into large salad bowl. Set aside.
  • Heat frying pan to medium.
  • Place lamb chops in the hot frying pan and cook approximately 6 minutes. Turn over and cook 6 minutes on the opposite side.
  • Remove chops from heat and allow to rest 5 minutes before serving.
  • Plate chop on top of or alongside salad. Serve with Healthy Ranch Salad Dressing.
Keyword African Heritage Diet, Lamb Chop Herb Salad