Pan-Seared Lamb Chops with Greek Salad & Avocado Dressing

Directions

1. Wash and dry all fresh produce to prep the salad greens, cucumber, tomatoes, and olives.
2. Trim the lettuce ends and remove blemished leaves, then cut the head in half and chop into bite-sized pieces for the bowl.
3. Slice the cucumber into thin rounds and add to the salad bowl.
4. Halve the grape tomatoes and toss them in with the greens, then halve the olives and mix them in as well.
5. Preheat a skillet over medium heat and prepare the garlic and lemon zest for the lamb rub.
6. Mix half of the minced garlic with lemon zest, oregano, salt, and black pepper to create the spice coating for the lamb.
7. Pat the lamb chops dry and rub both sides with the spice mixture, then heat coconut oil in the skillet until shimmering and add the chops.
8. Sear the chops 3 to 4 minutes per side to your preferred doneness, then transfer to a plate and let rest for 5 minutes. While they rest, mash the avocado with the lemon juice until smooth, then fold in the remaining garlic, olive oil, salt, and pepper to make the dressing.
9. Toss the salad with the avocado dressing, arrange it on a plate, then place the rested lamb chops beside it for serving.