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  • Bring a large pot of water to a boil. Preheat the broiler and position a rack 5 to 6 inches from the heat source. Arrange the lamb chops in an ovenproof skillet or a rimmed baking sheet and drizzle some EVOO over them. Season the chops liberally with salt and pepper on both sides and reserve.

  • Salt the water and cook the spaghetti until al dente. While the pasta cooks, in a large bowl combine 1/3 cup of EVOO with the balsamic vinegar, soy sauce, garlic, scallions and mint, and toss with the tomatoes.

  • Place the lamb chops under the broiler and cook for 4 minutes on each side for rare or 5 minutes on each side for medium-rare. Let the meat rest for a few minutes before serving.

  • Drain the pasta well, add to the tomatoes and toss. Scatter in the cheese and grind lots of pepper over the pasta. Toss again and add salt to taste. Serve a pile of the spaghetti salad alongside a couple of chops.