Let's be real: we all lead busy lives. Some of us are busier than others, but I still believe you have the time (if you choose it) to make dinner. You don't have to make dinner every day, but when you want to treat yourself to something other than cereal, takeout or a frozen meal, I have something that will only take 15 minutes from start to finish and will not only impress YOU but also those who may be lucky to dine with you.
This Charred Corn & Tomato Salad with Burrata & Lamb Loin Chop is a great summer meal and can be served for lunch or dinner.
Ingredients for 1
olive oil
lamb loin chop
salt & pepper
1 ear of corn
6 cherry tomatoes, quartered
1 burrata ball
1-2 slices of bread, toasted
chili oil
chopped chives
Directions
1. Bring your lamb loin chop to room temperature. Season with salt and pepper and cook in a bit of olive oil in a heated pan for 2-4 minutes on each side depending on how rare you want your lamb to be. I like mine quite rare!
2. Meanwhile, char the corn directly on top of the gas stove. Allow it to cool a bit, remove the kernels and mix them with tomatoes. Drizzle with olive oil and season with salt and pepper.
3. Time to plate: arrange the corn and tomato salad on a plate next to the lamb loin chop, add a ball of burrata and one or two slices of toasted bread.
4. Drizzle with chili oil and garnish with fresh chives.
What's your super quick dinner idea?
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