Careme

Ingredients

• Simple Truth® Natural Lamb Loin Chops 12–14 oz total (2 small chops or 1 larger chop each) $13.49 sale (was $15.99) per lb
• Organic Zucchini Squash 1 lb (2 medium), half-moons $2.79/lb
• Simple Truth Organic® Fresh Grape Snacking Tomatoes 10 oz $4.79 (10 oz)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs 3-ct) 2 cloves, minced $6.99/lb or $2.79 (3 ct)
• Organic Long English Cucumber (optional quick side salad) 1/2 cucumber, sliced (optional) $3.99
• Optional: Organic Romaine Hearts A handful (optional, for a simple salad base) $5.49 (12 oz) or $3.49 (7 oz hearts)
• Pantry: olive oil 2 tbsp, divided
• Pantry: dried oregano 1 tsp
• Pantry: lemon 1 (2 tsp zest + 2 tbsp juice)
• Pantry: Dijon mustard (optional but nice) 1 tsp
• Pantry: butter 1 tbsp (optional for sauce)
• Pantry: salt & black pepper as needed
• Optional: feta + olives for serving

Instructions

1. Prep: Pat lamb chops dry; season both sides with salt, pepper, and half the oregano. Zest and juice the lemon. Slice zucchini into half-moons; keep tomatoes whole. Mince garlic.
2. Sear lamb (stove): Heat 1 tbsp olive oil in a skillet over medium-high. Sear lamb 3–4 minutes per side for medium-rare to medium (cook time depends on thickness). Transfer to a plate to rest.
3. Cook the vegetables (stove): Lower heat to medium. Add another 1/2–1 tbsp olive oil if the pan is dry. Add zucchini with a pinch of salt; cook 4–5 minutes until browned and tender. Add tomatoes and cook 2–3 minutes until they blister and start to collapse. Add garlic; cook 30 seconds.
4. Make the pan sauce: Add lemon juice, remaining oregano, and 2 tbsp water; scrape up browned bits. Stir in Dijon if using. Turn off heat; swirl in butter for a silky sauce if you like. Taste and adjust salt/pepper.
5. Serve: Plate zucchini-tomato sauté, top with lamb chops, and spoon pan sauce over. Optional: serve with a quick cucumber-romaine salad dressed with lemon, olive oil, salt, and pepper (and feta/olives if you have them).