Lamb Chops With Artichoke Mint Salad

• 2 cups very thinly sliced defrosted, frozen artichoke hearts
• 2 tablespoons lemon juice
• 3 tablespoons minced fresh mint
• 3 tablespoons minced fresh parsley
• 1/2 teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 4 loin lamb chops
• Salt and freshly ground pepper to taste

1. Toss salad ingredients together and set aside.
2. Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot.
3. Place lamb chops in the pan and saute until medium rare, about 3 minutes per side.
4. Sprinkle with salt and pepper.
5. Place 1 lamb chop on each of 4 plates.
6. Top with the salad and serve.

very, lemon juice, fresh mint, fresh parsley, salt, freshly ground pepper, chops, salt

Taken from cooking.nytimes.com/recipes/9129 (may not work)