LAMB CHOPS WITH ARUGULA 8 lamb rib or loin chops, about 1 inch thick (about 2 pounds) 2 tablespoons olive or vegetable oil 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves 1/4 teaspoon pepper 2 cloves garlic, finely chopped 2 tablespoons olive or vegetable oil 1/2 teaspoon salt 1/4 teaspoon pepper 1 pound arugula 2 tablespoons lemon juice 2 tablespoons olive or vegetable oil 1/2 teaspoon grated orange peel Trim excess fat from lamb chops. Place lamb in shallow nonmetal dish or resealable plastic food-storage bag. Add 2 tablespoons oil, the thyme, 1/4 teaspoons pepper and garlic. Turn lamb to coat with marinade. Refrigerate at least 1 hour but no longer than 24 hours.

Heat oven to 450°F. Heat 2 tablespoons oil in 12-inch ovenproof skillet over medium-high heat. Cook lamb in oil about 5 minutes, turning once, until brown. Sprinkle with salt and 1/4 teaspoon pepper. Bake 3 to 5 minutes or until slightly pink.

While lamb is cooking, divide arugula among 4 serving plates. Mix lemon juice, 2 tablespoons oil and orange peel.

Place 2 lamb chops over arugula on each plate with bones crossing. Drizzle lemon juice mixture over lamb.

4 servings.

SUCCESS HINT: Use a metal thermometer to determine doneness of lamb chops. For medium-rare (pink in center), the temperature should be 145°F; for medium (light pink in center), 160°F.

DID YOU KNOW? Arugula is a bitter, aromatic salad green with a peppery mustard flavor that looks like radish leaves and is sold in bunches with the roots attached. It's very perishable, so wrap it tightly in a plastic bag and refrigerate no longer than 2 days. Thoroughly wash it right before using to remove any grit in the leaves.

1 Serving: Calories: 495 (Cal. from fat: 315), Fat: 35g (Saturated: 9g), Cholesterol: 135mg, Sodium: 440mg, Carbohydrate: 3g, Protein: 43g.

[Restaurant Recipes to Enjoy at Home, Betty Crocker Magazine, February 2001]