June 11, 2024

Warm American Lamb Salad with Arugula, Mint, and Peas


Recipe by 


Prep Time

10 min

Cook Time

15 min

Total Time

25 min



lamb loin chops with cucumber mint salad and sweet and smoky tahini


  • 4 American Lamb sirloin chops
  • 1 teaspoon kosher salt

  • ½ teaspoon black pepper

  • 6 tablespoons olive oil, divided

  • 2 garlic cloves, minced

  • 1 cup frozen peas, thawed

  • Zest and juice of one lemon

  • 1 teaspoon honey

  • 4 cups arugula, washed and dried

  • 1/2 cup crumbled feta cheese

  • 1/2 cup fresh mint leaves


1. Cook the sirloin chops:

Season the lamb sirloin chops generously with salt and pepper on both sides.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add the lamb sirloin chops to the skillet and cook for about 4-5 minutes per side, or until they reach your desired level of doneness*. 

Remove the chops from the skillet and let them rest for  10 minutes before slicing.

2. Prepare the peas

In the same skillet, add 1 tablespoon of olive oil. Add the minced garlic and cook for about 1 minute, until fragrant. Add the thawed peas to the skillet and cook for another 2 minutes, until they are heated through.  Remove from heat.

3. Assemble the salad:

In a large bowl, whisk together lemon zest,  lemon juice, honey and 3 tablespoons extra virgin olive oil  to make the dressing. Add the arugula and toss to combine.  

Transfer arugula to a serving bowl or platter.  Top with cooked peas and crumbled feta cheese.

Slice the rested lamb sirloin chops into thin strips and scatter over the salad.  Finish with fresh mint leaves.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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