Careme

Ingredients

• Simple Truth® Natural Lamb Loin Chops 0.9–1.0 lb (2 thick chops total) $13.49 sale per lb
• Kroger® Sliced White Mushrooms 8 oz $2.99 (8 oz)
• Organic Kale (or chopped kale bag) 6–8 oz kale (about 1/2 bunch) chopped $2.99 (1 lb) or $2.99 (5 oz bag salad)
• Garlic 2 cloves, minced $1.50 each
• Simple Truth Organic® Rosemary (or pantry dried) 1 tsp chopped fresh (or 1/2 tsp dried) $2.79 (0.5 oz)
• Lemon (optional finish) 1–2 tsp juice (optional) use 1/2 lemon from bag
• Olive oil, butter, salt, black pepper Olive oil 2 Tbsp; butter 1 Tbsp; salt/pepper to taste pantry

Instructions

1. Prep: Pat 2 lamb loin chops (0.9–1.0 lb total) dry. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp chopped rosemary (or 1/2 tsp dried). Mince 2 garlic cloves. Slice-check mushrooms if needed (8 oz). Strip and chop 6–8 oz kale into bite-size pieces.
2. Stove (sear lamb): Heat a skillet over medium-high for 2 minutes. Add 1 Tbsp olive oil. Sear lamb chops 3–4 minutes per side for medium-rare to medium (internal ~135–145°F), adjusting for thickness. Transfer to a plate to rest 5 minutes.
3. Stove (mushrooms): In the same skillet, reduce heat to medium. Add 1 Tbsp butter and the minced garlic; stir 15–20 seconds. Add 8 oz mushrooms with a pinch of salt and pepper. Sauté until browned and their moisture cooks off, 6–8 minutes.
4. Stove (kale): Add the chopped 6–8 oz kale to the mushrooms with 2 Tbsp water. Cover 2 minutes to steam-wilt, then uncover and toss 1–2 minutes until tender. Taste and adjust salt/pepper. Add 1–2 tsp lemon juice (optional) to brighten.
5. Serve: Slice lamb off the bone (or serve whole) and plate over the mushroom-kale sauté. Spoon any resting juices from the lamb plate over the top.