Lamb Chops with Minty Cucumber & Tomato Salad

Directions

1. Season the lamb chops with olive oil, salt, and pepper on both sides and set them aside.
2. Rinse and dry all produce.
3. Cut the cucumber into chunks by first halving it crosswise, then cutting lengthwise into quarters and crossing into bite-sized pieces; place in a large bowl.
4. Halve the grape tomatoes and add them to the bowl.
5. Strip the mint leaves from the stems and cut the leaves into thin ribbons; add to the bowl.
6. Preheat a grill pan or skillet over medium heat.
7. Small-dice the onion and add it to the bowl.
8. Cook the lamb chops on the grill pan or skillet, about 2–5 minutes per side, until they reach your desired doneness.
9. Juice one half of the lemon over the salad and cut the other half into wedges for serving.
10. Drizzle the salad with olive oil and season with salt and pepper; toss to combine.
11. To serve, place the salad on plates, rest the lamb chops beside them, and squeeze the lemon wedges over the meat.