Lamb
8 American lamb blade chops, about 5 ounces each
8 tablespoons olive oil
Kosher salt and pepper, to taste

Citrus Vinaigrette
Juice and zest of 2 lemons
Juice and zest of 2 limes
1 serrano pepper, minced
2 shallots, minced
3 cups olive oil
3 to 4 cloves roasted garlic
1/4 cup white wine
1/4 cup white wine vinegar
Salt and pepper, to taste

Arugula Salad
4 cups arugula, cleaned
1 tablespoon Citrus Vinaigrette
1 tablespoon grated manchego cheese
Salt and pepper, to taste

Lamb
Set grill on high heat. Brush lamb chops with olive oil and season liberally with salt and pepper. Place on a hot grill for 3 to 4 minutes, turning a quarter turn after 2 minutes; flip and grill for 3 to 4 more minutes, turning a quarter turn after 2 minutes. Remove and rest on a cutting board for up to 10 minutes.

Citrus Vinaigrette
Combine lemon zest and juice, lime zest and juice, serrano pepper, shallots, olive oil, garlic, white wine, white wine vinegar, salt and pepper; blend until emulsified.

Arugula Salad

Toss arugula in dressing and save remaining dressing in airtight container for later use. Sprinkle manchego on top of arugula, season with salt and pepper, and serve.