Lamb Blade Chops

Rachel Ray's got nothing for me. I made this meal in under 15 minutes, and nothing came out of a can or was purchased pre-cut.

First, salt and pepper a lamb blade chop. This is actually one chop that got separated during cooking. It was $2 and enough meat for both of us. That's right, Whole Food haters, $2 for what was essentially a lamb steak. Heat a skillet over high heat, then put the lamb in.

While the lamb is cooking, slice up a large heirloom tomato (or two. This one was the size of a large eggplant). Toss with sliced basil, parsley, a large pinch of salt, a drizzle of olive oil, and some fresh cracked pepper. At about the four minute mark, flip the lamb and turn the heat down to medium.

Then slice up some mint and toss it with large chunks of cantaloupe and watermelon. Add a very small dash of salt. Check on the lamb after about four minutes on the second side. Remove the lamb, and while it cools crack two eggs into the skillet and cook however you like. Tada! Dinner for two without even breaking a sweat. The key to not having to cook really is to just buy produce and fruit that tastes great un-altered.