On a
Large platter (or in 4 plates) place a light bed of
arugula, and approximately one big slice of the heirloom, one slice of the Cherokee Purple, some quarters and halves of the little ones.
7 If you're going to make this an entire one - plate meal, strew the bottom of a
large serving
platter with fresh
arugula, or any other leafage you desire, and when the lamb chops are cooked, but still juicily pink
on the inside, remove them to the salad - lined (or, indeed, naked) plate.