Addictively Good Mediterranean Broiled Lamb Chops with Crispy Kale (One-Pan)
Tender, juicy lamb chops are marinated in vibrant Mediterranean herbs and lemon, then quickly broiled to perfection alongside crispy, garlicky kale for an easy, elegant one-pan meal. This high-heat method delivers restaurant-quality flavor and texture with minimal cleanup.
Ingredients
Ingredients
- 4 count lamb loin chops About 1 inch thick, patted dry
- 1 bunch kale Stems removed, leaves torn into bite-sized pieces
- 3 cloves garlic Minced, divided
- 3 tbsp olive oil Extra virgin, divided
- 2 tbsp lemon juice Freshly squeezed
- 1 tsp dried oregano
- 1 tsp kosher salt Divided, plus more to taste
- 0.5 tsp black pepper Freshly ground, divided
- 0.25 cup feta cheese Crumbled, for garnish
- 1 lemon lemon Cut into wedges for serving
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to keep the kale crispy.
Make-Ahead: The lamb chops can be marinated up to 24 hours in advance and stored covered in the refrigerator.
Substitutions: If you can't find kale, sturdy spinach or Swiss chard works well, though it will be less crispy. You can substitute fresh rosemary for the oregano.
Serving Suggestion: This dish is a complete meal on its own, but pairs beautifully with a side of cauliflower rice or a simple couscous to soak up the pan juices.
Make-Ahead: The lamb chops can be marinated up to 24 hours in advance and stored covered in the refrigerator.
Substitutions: If you can't find kale, sturdy spinach or Swiss chard works well, though it will be less crispy. You can substitute fresh rosemary for the oregano.
Serving Suggestion: This dish is a complete meal on its own, but pairs beautifully with a side of cauliflower rice or a simple couscous to soak up the pan juices.