Careme

Ingredients

• Simple Truth® Natural Lamb Loin Chops 1 lb (about 2 large or 4 small chops) $13.49 sale (reg $15.99)
• Organic Kale (or Organic Lacinato Kale) 1 bunch (about 6–8 cups chopped) $2.79
• Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 apple, thinly sliced $3.99 sale (reg $4.19)
• Organic Jumbo Red Onion 1/2 small, thinly sliced $1.59/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves (1 for lamb, 1 for yogurt) $1.99 (3 ct)
• Plain Greek yogurt 1/2 cup
• Lemon 1 Tbsp juice + zest (optional)
• Olive oil 2 Tbsp (pantry)
• Ground cumin 1/2 tsp (pantry)
• Smoked paprika or black pepper 1/2 tsp paprika or 1 tsp pepper (pantry)
• Salt to taste
• Red wine vinegar or apple cider vinegar 1–2 tsp (pantry)

Instructions

1. Prep: Remove lamb from fridge 15 minutes before cooking. Pat dry.
2. Make quick garlic-yogurt: In a small bowl combine yogurt, 1 grated/minced garlic clove, pinch of salt, lemon juice/zest (if using), and a drizzle of olive oil. Set aside.
3. Season lamb: Rub chops with 1 Tbsp olive oil, 1 minced garlic clove, cumin, paprika (or extra pepper), and salt. (Keep it simple—lamb shines.)
4. Prep warm salad: Strip kale from stems and chop. Thin-slice apple and red onion.
5. Grill: Preheat grill to medium-high. Grill lamb chops 3–4 minutes per side for medium-rare (longer for medium), depending on thickness. Rest 5 minutes.
6. Stove (while lamb rests): Heat a large skillet over medium-high with 1 Tbsp olive oil. Add red onion and a pinch of salt; cook 2 minutes.
7. Add kale and 2 Tbsp water. Toss and cook until wilted and tender, 3–5 minutes. Stir in sliced apple for the last 1–2 minutes so it warms but stays slightly crisp.
8. Finish kale with vinegar, salt, and pepper to taste.
9. Serve lamb over the warm kale-apple sauté with a big spoonful of garlic yogurt on the side (or lightly drizzled).