Ingredients

serves 2

　　1 teaspoon dried thyme

　　1/2 teaspoon ground cumin

　　1/2 teaspoon ground coriander

　　1/4 teaspoon paprika

　　1/2 teaspoon coarse salt

　　Freshly ground pepper

　　2 lamb rib chops (about 5 1/2 ounces each)

　　2 teaspoons extra-virgin olive oil

　　1 ounce arugula (about 2 cups)

　　

Step 1

Stir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper. Put the lamb chops on a plate; rub each side with spice mixture. Let stand at least 10 minutes, or up to 1 hour.

　　

Step 2

Heat 1 teaspoon oil in a medium heavy skillet over medium-high heat until very hot. Add the chops. Reduce heat to medium. Cook the chops, flipping halfway through, until deeply browned, about 10 minutes total for medium-rare. Transfer each chop to a serving plate. Divide the arugula between the plates; drizzle with the remaining teaspoon oil.

　　

Fit to eat recipe

Step 3

(Per serving)

　　

Step 4

Calories: 175

　　

Step 5

Fat: 12g

　　

Step 6

Cholesterol: 48mg

　　

Step 7

Carbohydrate: 1g

　　

Step 8

Sodium: 330mg

　　

Step 9

Protein: 15g

　　

Step 10

Fiber: 1g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.